Cake, cheesecake, commercially prepared
Whole food · Baked Products
Photo: Wikipedia
A decadent, velvety dessert with a rich, creamy texture from cream cheese and a buttery, crumbly crust, often crowned with a glossy fruit topping. Commercially prepared versions are engineered for consistency, delivering a dense, sweet, and tangy experience in every slice. Nutritionally, it's a high-energy treat, packing significant fat and sugar—about 22.5g and 21.8g per 100g respectively—with a modest 5.5g of protein.
💚 Why it's loved
People adore its luxurious, melt-in-your-mouth texture and the perfect balance of tangy cream cheese against a sweet, buttery base. It's a celebratory staple, versatile enough to be served plain, with fruit, or as the base for elaborate, multi-layered creations.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can cause rapid blood-sugar spikes and contribute to weight gain if consumed frequently. Those with lactose intolerance or a dairy allergy must avoid it. To mitigate, pair a small slice with a source of protein (like a handful of nuts) and fiber (like berries) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides a quick source of energy due to high carbohydrate and fat content.
- Contains calcium from the cream cheese, which supports bone health.
- Offers a small amount of protein from dairy and egg ingredients.
- Can be a source of enjoyment and psychological satisfaction as an occasional treat.
- Often contains some B vitamins from the dairy components.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The ancient Greeks served a form of cheesecake to athletes at the first Olympic games in 776 BC as a source of energy.
Full nutrition (scales with serving)
| Water | 45.6 g |
| Energy | 321 kcal |
| Energy | 1343 kj |
| Protein | 5.5 g |
| Total lipid (fat) | 22.5 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 25.5 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 21.8 g |
| Calcium, Ca | 51.0 mg |
| Iron, Fe | 0.63 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 90.0 mg |
| Sodium, Na | 438 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.14 mg |
| Selenium, Se | 5.2 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.20 mg |
| Pantothenic acid | 0.57 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 18.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 45.9 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 159 ug |
| Retinol | 156 ug |
| Carotene, beta | 34.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 547 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 62.0 ug |
| Vitamin E (alpha-tocopherol) | 0.56 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 18.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 4.4 ug |
| Fatty acids, total saturated | 9.9 g |
| SFA 4:0 | 0.35 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.12 g |
| SFA 10:0 | 0.25 g |
| SFA 12:0 | 0.21 g |
| SFA 14:0 | 1.3 g |
| SFA 16:0 | 4.8 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 8.6 g |
| MUFA 16:1 | 0.35 g |
| MUFA 18:1 | 8.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 55.0 mg |
| Tryptophan | 0.06 g |
| Threonine | 0.22 g |
| Isoleucine | 0.28 g |
| Leucine | 0.46 g |
| Lysine | 0.37 g |
| Methionine | 0.14 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.31 g |
| Arginine | 0.25 g |
| Histidine | 0.13 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.41 g |
| Glutamic acid | 1.0 g |
| Glycine | 0.22 g |
| Proline | 0.48 g |
| Serine | 0.31 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is cheesecake a cake or a pie?
It's technically a custard pie, as it's a baked custard (cream cheese, eggs, sugar) set in a crust. The name 'cake' is a misnomer from its dense, rich texture.
Why does cheesecake need to be refrigerated?
Its high moisture and dairy content make it a perishable food. It must be kept cold to prevent bacterial growth and to maintain its firm, creamy texture.
What makes New York cheesecake different?
New York-style is known for its dense, rich, and smooth texture, achieved by using extra cream cheese and eggs, and often a splash of lemon juice or sour cream for tang.