Zeelandia has partnered with dairy giant FrieslandCampina to introduce ‘The New Cheesecake’, a high-end quality alternate to the traditional New York cheesecake. While matching the classy taste, creaminess, and smooth structure of a traditional New York cheesecake its advantage is, it is a carbon-free treat.
The new product uses local ingredients, offering bakeries and outlets in Europe and Asia the opportunity to create their own unique styles and variations. Using whey protein, Zeelandia’s crust mix is topped with FrieslandCampina’s fresh cream cheese in a simple recipe with a ready-to-use ingredients mix. This reportedly results in cheesecake that prevents surface cracking.
Besides replicating the delectably smooth and creamy texture of the American cheesecake, The New Cheesecake offers a more sustainable option. Rather than shipping the finished product frozen, The New Cheesecake uses local ingredients and production, and a newly created supply chain in which the baker creates the cheesecake. This helps to reduce the carbon footprint and allows consumers to indulge with a clear conscience.
“There are several qualities of cheesecakes on the market in Europe and Asia, with different types of cheese, but the biggest increase in demand is for real American premium cheesecake,” says Eelco van Oosterbosch, global category leader at the Royal Zeelandia Group. “Consumers look for the real thing, and bakers desire truly indulgent sophisticated pastry applications. So far, no alternative has been able to match or surpass American cheesecake quality”, he says.
Text by: Adrita Roy, IBTN9
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