Sara Lee · Desserts
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Cheesecake and citrus is a pairing that exists for reasons of chemistry rather than fashion. Acid firms cream cheese, so lemon does structural work in a set cheesecake as well as cutting through the richness. That sharpness is the point of this one. Cream cheese on its own is heavy and slightly flat, and the lemon stops a slice becoming a single dense note, working against the dairy rather than getting lost in it. The biscuit base supplies the third texture, crumbly under a smooth filling. Among Sara Lee's cheesecakes this is the brightest, sitting well away from the plain and chocolate versions in the same range. Sold frozen and sliced once thawed.
