New York Vanilla Cheesecake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 385 kcal | 19% |
| Fat | 24.7 g | 35% |
| of which saturates | 12.7 g | 63% |
| Carbohydrate | 35.9 g | 14% |
| of which sugars | 19.7 g | 22% |
| Fibre | 0.70 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.18 g | 3% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Full Fat Soft Cheese 30% (Full Fat Soft Cheese (Cows' Milk), Sea Salt), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Granulated Sugar, Palm Oil, Pasteurised Whole Egg, British Whipping Cream 7% (Cows' Milk), British Soured Cream 5% (Cows' Milk), British Single Cream 4.5% (Cows' Milk), Rapeseed Oil, Demerara Sugar, Maize Starch, Invert Sugar Syrup, Flavouring, Dextrose, Raising Agent (Sodium Hydrogen Carbonate).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheesecakes”: 3.20 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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