Classic vanilla cheesecake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 422 kcal | 21% |
| Fat | 30.1 g | 43% |
| of which saturates | 17.2 g | 86% |
| Carbohydrate | 33.2 g | 13% |
| of which sugars | 19.4 g | 22% |
| Fibre | 0.80 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Full Fat Soft Cheese (Milk) (26%), Double Cream (Milk), Sugar, Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Unsalted Butter (Milk), Butter Oil (Milk), Wholemeal Wheatflour (contains Gluten), Water, Vanilla Extract, Demerara Sugar, Glucose Syrup, Pork Gelatine, Salt, Invert Sugar Syrup, Raising Agent: Sodium Bicarbonate, E503, Concentrated Lemon, Malted Barley (contains Gluten), Gelling Agent: Pectin
- E428Gelatine
- E440PectinsEmulsifier · Stabiliser · Thickener
- 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.