New York Vanilla Cheesecake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 388 kcal | 19% |
| Fat | 26.6 g | 38% |
| of which saturates | 16.5 g | 82% |
| Carbohydrate | 32.3 g | 12% |
| of which sugars | 18.2 g | 20% |
| Fibre | 1.5 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 13 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Full Fat Soft Cheese 30% (Milk), Soured Cream (Milk), Sugar, Wheat flour (Wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Whole Milk, Pasteurised Egg, Single Cream (Milk), Cornflour, Wholemeal Wheat flour (Gluten), Chicory Fibre, Rapeseed Oil, Invert Sugar Syrup, Raising Agent (E503), Vanilla Extract, Madagascan Vanilla Bean Seeds.
- 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
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