French style cheesecake
Prefix 068 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 373 kcal | 19% |
| Total fat | 25.3 g | 32% |
| Saturated fat | 17.3 g | 87% |
| Total carbohydrate | 32.0 g | 12% |
| Total sugars | 25.3 g | — |
| Dietary fiber | 1.3 g | 5% |
| Protein | 4.0 g | 8% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated April 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cream cheese (milk, cream, bacterial culture, salt, carob bean gum), sugar, sour cream (cream, microbial enzymes), margarine (palm oil, water, soybean oil, salt, mono - and diglycerides, artificial flavor, annatto extract [color], preservative [calcium disodium edta], vitamin a palmitate), high fructose corn syrup, enriched unbleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), hydrogenated coconut oil, hydrogenated palm kernel oil, water, contains less than 2% of the following: graham flour, palm oil, brown sugar, honey, corn syrup, natural and artificial flavor, modified corn starch, sodium caseinate, cellulose gel, salt, sorbitan monostearate, polysorbate 60, baking soda, hydroxypropyl methylcellulose, monoglycerides, cellulose gum, polyglycerate 60 (ethoxylated mono-and diglycerides), guar gum, polysorbate 80, yellow 5, citric acid, red 40, yellow 6, beta-carotene color, contains milk and wheat, may contain traces of eggs, coconut, pecans, walnuts and soy,
- E102TartrazineColor
- E110Sunset yellow FCFColor
- E129Allura redColor
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E435Polyoxyethylene sorbitan monostearateEmulsifier · Stabilizer
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E491Sorbitan monostearateEmulsifier
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
71% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheesecakes” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
How to store it
USDA FoodKeeper guidance for Cheesecake (Bakery).
| Where | How long | Note |
|---|---|---|
| Refrigerator · after opening | 5–7 days | |
| Freezer · from date of purchase | 3–6 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.