Dulce De Leche Cheesecake Xango®

Creamy, sweet white chocolate cheesecake marbled and layered with a rich, dulce-flavored cheesecake and pockets of gooey dulce de leche caramel. Wrapped in a flakey pastry tortilla.

Ingredients

Ingredients: Cream Cheese [pasteurized milk & cream, salt, cheese cultures], Caramel [milk, cane sugar, sodium bicarbonate, natural vanilla], Tortilla [bleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, palm oil, contains 2 % or less of the following: sugar, leavening (sodium bicarbonate, sodium acid pyrophosphate, corn starch, monocalcium phosphate), salt, potato starch with monoglycerides, fumaric acid, and dextrose], White Confection [sugar, palm kernel & palm oil, whey, nonfat milk, soya lecithin, vanilla], Eggs, Water, Sour Cream [cultured cream, nonfat milk, enzymes], Sugar, Cream, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Brown Sugar, Modified Corn Starch, Natural Madagascar Vanilla, Salt.
Contains: Egg, Milk, Wheat, Soy.

MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS

Product Specifications

SKU: 7541
Units Per Case: 48
Portions Per Unit: 1
Portions Per Case: 48
Unit Weight: NET WT 13 LB 8 OZ
Gross Weight: 16.45 lbs
Case Cube: 0.61 cu. ft.
UPC:
SCC/GTIN: 10749017075416
Case Dimensions (L x W x H): 22.31 x 13.18 x 3.62
Pallet Tie x High: 6 x 14
Inner Tray Box Dimensions: N/A
Approx. Piece Size: 4.3 x 1.7 x 2.0
Kosher Status: KD
Gluten Free: No
NO ARTIFICIAL TRANS FAT. Any trans fat in this product is naturally occurring in the pure dairy products we use, such as milk, butter and cream cheese.

Defrosting/Handling Tips

Preparation Instructions:
1. Remove the desired amount of portions from the freezer and place on a lined sheet pan in the cooler, cover to prevent drying & defrost for 4 hours. Can be kept refrigerated for up to 7 days prior to frying.
2. Set the fryer to 350 degrees.
3. Place the Xangos® in the fryer using a double basket method to keep the Xangos® submerged in oil. Place basked in hot oil for 4 minutes. The outside shell should be a golden brown color. (Note: If Xangos® are frozen, fry @ 350 degrees for 7½ minutes).
4. Allow Xangos® to cool for 30 seconds before rolling in cinnamon sugar. Coat Xangos® in sugar mixture, turning product for even coverage.
Cinnamon Sugar Recipe: Combine 1 cup of granulated sugar to 1 Tablespoon of ground cinnamon.