Cheesecake – Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Cheesecake
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 80g, 1 piece

Intro: Cheesecake… it sounds horrible doesn’t it! I mean who would want cheese in a dessert? And when I was a kid then I assumed it was just a name it had been given in the past that didn’t really have much meaning, but no it really does contain cheese! You have a soft cheese topping on a bed of biscuit or something like that, and then you usually have a topping on the cheese too like strawberries in jam or chocolate etc. The end results is a gorgeous, soft and easy to eat cake that doesn’t taste of cheese at all (they must use a really mellow cheese).

Nutritionally then it is much lower in carbs than most cakes, but a lot higher in fat. This is nearly 20% fat, compared to about 13% for gingerbread and chocolate cake, which is a result of the cheese content, as is the 5% protein level too.

This is a tasty cake which will really fill you up too, so if you are still hungry after dinner and someone offers you dessert, then make sure you pick the cheesecake so you are too full to have seconds!

Footnotes:

None

Source:

These nutrition facts for cheesecake were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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