Lemon Cheese Cake
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 294 kcal | 14% |
| Fat | 14.1 g | 20% |
| of which saturates | 7.9 g | 33% |
| Carbohydrate | 37.5 g | 12% |
| of which sugars | 23.2 g | 26% |
| Protein | 3.2 g | 6% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated 3 November 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
EST.1971 ra fee tes Like tome! rue to our original recipes, ic Cheesecake is proudly made resh cream & a zesty lemon erfect for whatever life brings to ate. Sara Lee is always there for BIG, little moments in life! ICIAL COLOURS, FLAVOURS OR PRESERVATIVES TRALIAN FRESH CREAM W TO PREPARE eesecake from the foil while it's frozen. id and gently separate the sides of foil e Cheesecake and lift it out. ed number of slices with a sharp knife. frozen portions to the freezer immediately. meesecake in the fridge for 60 minutes ith creamy Sara Lee Ice Cream or an extra special treat Yum! NUTRITION INFORMATION Servings Per Package: 6 Serving Size: Approx. 68g Average Quantity INGREDIENTS Bacut Crumb (Wheat Flour, Vegetable Shortening Sugar, Wheat fran, Inve Neufcharel Cheese Salt, Vegetable Buter Mik Gums (405 Agar Natural Flavours, Caric Acid, Salt, Natural Colours (Turmeric, Carmine) Contains Wheat, Gluten, Milk, Soy. May Contain Egg Peanuts, Tree Nuts Per Serving Average Quantity Per 100g Culturel Sagar,Ce Cream (5% Milk) Vegetable O Energy 836k (200 Cal) 1230 k. (294 Cal) Protein 33g 143g 477.471 (Soy) 475). Gelatin 228 958 saturated Carbohydrate 548 798 2558 375g 155g 232g 130mg 203mg Frazen freak Store at or below minus 18°C. Once thawed product must be refrigerated and consumed within 24 hours. Do not refreeze after thawing Sodium STORAGE
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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