Know what’s on your plate
Cherry cheesecake
Calories & nutrition facts
plain, with topping, homemade
Nutrition facts
Per 100 g% DV- Calories 273 kcal —
- Protein 6.2 g 12%
- Carbohydrate 32 g 12%
- Fat 14 g 17%
- Saturated fat 5.3 g 27%
- Fibre 0.5 g 2%
- Sugars 27 g —
- Sodium 265 mg 12%
- Cholesterol 44.6 mg 15%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 159 µg 18%
- Vitamin C 0.92 mg 1%
- Vitamin E 1.4 mg 9%
- Vitamin K 7.8 µg 7%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 0.4 mg 2%
- Pantothenic acid (B5) 0.33 mg 7%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 12.5 µg 3%
- Vitamin B12 0.24 µg 10%
Minerals
- Calcium 36.7 mg 3%
- Iron 0.93 mg 5%
- Magnesium 6.8 mg 2%
- Phosphorus 72.5 mg 6%
- Potassium 85.3 mg 2%
- Zinc 0.34 mg 3%
- Copper 0.05 mg 5%
- Manganese 0.06 mg 3%
- Selenium 6.2 µg 11%
Similar foods
Questions about Cherry cheesecake
How do you stop cherry cheesecake from cracking?
Bake it gently in a water bath: wrap the tin in foil, set it in a roasting tin of hot water and bake at about 160°C. Switch off the oven and leave the cheesecake inside with the door ajar for an hour so it cools gradually.
Should you use fresh or tinned cherries for cherry cheesecake?
Either works, but drain tinned cherries very well and pat them dry to stop their syrup thinning the filling. For fresh cherries, remove the stones and briefly cook them with a little sugar until just softened before adding them.
How do you know when a baked cherry cheesecake is ready?
The outer edge should look set, while the centre still wobbles slightly when you gently shake the tin. It will firm up as it cools; chilling it for at least four hours, preferably overnight, makes cleaner slices.
Can you freeze cherry cheesecake?
Yes. Chill it completely, then freeze it whole or in slices, wrapped tightly or in an airtight container. Thaw it overnight in the fridge; add fresh cherry topping after thawing if you want it to look its best.
What goes well with cherry cheesecake?
Serve it with a spoonful of cherry compote, fresh cherries or a little crème fraîche. A crisp, tart cherry topping balances the rich filling better than adding more sweet sauce.
How is cherry cheesecake different from cherry cake?
Cherry cheesecake has a creamy cheese filling, usually on a biscuit or pastry base, while cherry cake is a sponge or loaf with cherries baked into it. Cherry cake has more energy per 100 g: 398 kcal, compared with 273 kcal in cherry cheesecake.
How do you keep the biscuit base of cherry cheesecake crisp?
Press the crumbs and melted butter firmly into the tin, then bake the base for about 10 minutes at 170°C before adding the filling. If using a loose-bottomed tin, chill the base while you prepare the filling.
How long does cherry cheesecake keep in the fridge?
Keep it covered in the fridge and eat it within three to four days. Do not leave it at room temperature for more than two hours, especially once it has been cut.
Source: Canadian Nutrient File 6628 · per 100 g · carbohydrate per EU label, fibre excluded
