Cotton Cheesecake FAQs
Why is the slogan “Mississippi Made – New York Approved”?
We began selling our cheesecakes in our restaurant in Hattiesburg, Mississippi, and many New Yorkers have expressed how much better our product is than in their home state, both in person and in online reviews.
What makes this cheesecake different from other frozen desserts?
Freezing our product is actually part of the original recipe, not a compromise for retail sales. Each and every cheesecake we’ve ever sold has been handmade from scratch and frozen immediately after baking to ensure proper cooling for the perfect texture.
How many guests will this cheesecake serve?
In our restaurant, we serve 1/8th slices, but you can easily get 10!
If it’s not pre-cut. What’s the best way to cut it?
Because our product goes straight from the oven to the freezer, we don’t have the opportunity to cut it until it’s already frozen, which doesn’t work very well.
We recommend always using a hot knife to cut our product. Just dip the blade in hot water, wipe it dry, and cut! Be sure to clean the blade between each cut to ensure neat, clean slices.
How long does this product take to thaw?
Inside each box is a sheet of thawing instructions, with a 3-hour process and a 4-hour process. After thawing, our product is good for up to 5 days.
Can I thaw it and re-freeze it later?
We don’t suggest re-freezing it from a completely thawed state. What we can suggest is that you thaw it just enough to cut it, wrap and freeze the part you’d like to save, and enjoy the rest!
How many ingredients are in this product?
Just seven. Philadelphia cream cheese, Daisy sour cream, Keebler graham crumbs, sugar, fresh whole eggs, butter, and pure vanilla extract. Of course, each flavor has its swirled ingredients as well.
Do you have the Nutrition Facts for the Cotton Cheesecakes?
Yes, you can find that information here.