New York Vanilla Cheesecake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 328 kcal | 16% |
| Fat | 19.0 g | 27% |
| of which saturates | 10.8 g | 54% |
| Carbohydrate | 34.2 g | 13% |
| of which sugars | 20.1 g | 22% |
| Fibre | 0.80 g | — |
| Protein | 4.7 g | 9% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Full Fat Soft Cheese (Cows' Milk) (28%), Soured Cream (Cows' Milk) (19%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Pasteurised Free Range Whole Egg, Palm Oil, Butter (Cows' Milk), Demerara Sugar, Invert Sugar Syrup, Single Cream (Cows' Milk), Maize Starch, Pasteurised Free Range Egg Yolk, Rapeseed Oil, Water, Raising Agent: Sodium Bicarbonate; Salt, Madagascan Vanilla Seed, Madagascan Vanilla Extract, Colour: Plain Caramel.
- E150aPlain caramelColour
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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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