Cheesecake vanille
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 347 kcal | 17% |
| Fat | 23.8 g | 34% |
| of which saturates | 14.2 g | 71% |
| Carbohydrate | 27.9 g | 11% |
| of which sugars | 16.3 g | 18% |
| Fibre | 1.5 g | — |
| Protein | 4.5 g | 9% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 17 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Full Fat Soft Cheese (Milk) (34%) Soured Cream (Milk) • Sugar - _Wheatflour, contains Gluten (With Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) • Whipping Cream (Milk) • Pasteurised Free Range Egg • Butter Oil (Milk) • Whole Milk • Palm Oil • Cornflour • Chicor Fibre • Wholemeal Wheatflour (contains Gluten_) • Rapeseed Oil • Invert Sugar Syrup • Raising Agent: Sodium Bicarbonate, E503 • Vanilla Extract • Madagascan Vanilla Bean Seeds.
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.