A yuzu cheesecake recipe delivers the perfect fusion of creamy richness and bright citrus flavor that makes this Japanese-inspired dessert an absolute showstopper. Yuzu, a fragrant East Asian citrus fruit with floral notes, transforms traditional cheesecake into something extraordinary and memorable. This yuzu cheesecake recipe combines a buttery graham cracker crust with silky cream cheese filling infused with fresh yuzu juice and zest, creating layers of sophisticated flavor. The result is a dessert that feels elegant enough for special occasions yet simple enough for home cooks to master. Whether you’re entertaining guests or craving an impressive homemade treat, this yuzu cheesecake recipe will become your go-to dessert that always impresses.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 minutes | 55 minutes | 4 hours 15 minutes | 12 servings | Intermediate | Japanese |
Table of Contents
Table of Contents
Why This Yuzu Cheesecake Recipe Works
This yuzu cheesecake recipe works beautifully because it balances two distinct flavor profiles that complement each other perfectly. The tartness and floral complexity of yuzu juice cuts through the richness of the cream cheese filling, preventing the dessert from feeling heavy or one-dimensional. I’ve tested numerous versions of this yuzu cheesecake recipe, and the key to success is using real yuzu juice rather than substitutes, which provides authentic flavor that guests immediately recognize as special.
The texture of this yuzu cheesecake recipe is what truly sets it apart from standard cheesecake varieties. A creamy, velvety center contrasts with the slightly sweet graham cracker crust and optional yuzu curd topping. The filling holds together perfectly when sliced, yet melts on your tongue with each bite. This yuzu cheesecake recipe maintains its structure even when stored, making it ideal for making several days ahead.
Home cooks love this yuzu cheesecake recipe because it requires no exotic equipment or complicated techniques. A springform pan, basic mixing bowls, and a water bath are all you need to create restaurant-quality results. The yuzu cheesecake recipe is forgiving compared to other cheesecake styles, with fewer common pitfalls like cracking or sinking centers.
The flavor profile of this yuzu cheesecake recipe appeals to both traditional cheesecake lovers and adventurous dessert enthusiasts. Those familiar with Japanese desserts appreciate the authentic yuzu flavor, while others discover a new favorite citrus experience. This yuzu cheesecake recipe has converted many skeptics into loyal fans who now request it for every celebration.
Yuzu Cheesecake Recipe Ingredients
The ingredients for this yuzu cheesecake recipe are straightforward and readily available from specialty grocery stores or online retailers. Each component plays a crucial role in building the final flavor and texture of your yuzu cheesecake recipe.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Graham cracker crumbs | 2 cups | Use standard honey graham crackers; measured after crushing. Ensure no lumps remain for even crust. |
| Unsalted butter | 8 tablespoons (melted) | Clarified butter works equally well. Keep at room temperature before melting. |
| Granulated sugar (for crust) | 3 tablespoons | White or caster sugar provides best results for binding. Measure carefully. |
| Cream cheese | 32 ounces (softened) | Use full-fat cream cheese at room temperature. Philadelphia brand recommended for consistency. |
| Granulated sugar (for filling) | 1 cup | Superfine sugar dissolves more easily; standard granulated works with extra mixing time. |
| Large eggs | 4 whole | Room temperature eggs mix more smoothly. Never use cold eggs directly from refrigerator. |
| Fresh yuzu juice | ½ cup | Bottled yuzu juice (unsweetened) can substitute if fresh unavailable. Avoid sweetened versions. |
| Yuzu zest | 2 tablespoons | Use microplane grater for finest zest. Fresh yuzu zest provides maximum flavor intensity. |
| Sour cream | ½ cup | Full-fat sour cream recommended; Greek yogurt is acceptable substitute for lighter version. |
| Vanilla extract | 1 teaspoon | Pure vanilla extract essential; imitation extract alters final flavor profile. |
| Salt | ¼ teaspoon | Kosher salt enhances yuzu brightness; sea salt also acceptable. |
For the best yuzu cheesecake recipe results, source fresh yuzu fruit during peak season (November through March) if available at Japanese markets. When fresh yuzu is unavailable, frozen yuzu juice maintains excellent quality and flavor for this yuzu cheesecake recipe.
How to Make Yuzu Cheesecake Recipe
Making this yuzu cheesecake recipe involves carefully building layers of flavor and texture through a methodical process. Follow these steps to create an impressive dessert that rivals any Japanese bakery offering.
Prepare the Crust
- Preheat your oven to 325 degrees Fahrenheit and position the rack in the lower third of the oven.
- Combine graham cracker crumbs, melted butter, and three tablespoons granulated sugar in a medium bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer approximately ¼-inch thick.
- Bake the crust for eight minutes until lightly golden, then remove and cool slightly while preparing the filling.
Create the Filling
- Beat softened cream cheese in a large bowl for approximately three minutes using an electric mixer on medium speed until completely smooth.
- Gradually add one cup granulated sugar to the cream cheese while continuing to beat for two minutes until well combined.
- Add eggs one at a time to the cream cheese mixture, beating on low speed for thirty seconds after each addition to incorporate fully.
- Stir in fresh yuzu juice, yuzu zest, sour cream, vanilla extract, and salt using a rubber spatula, folding gently until the filling for your yuzu cheesecake recipe appears uniform.
- Pour the yuzu cheesecake recipe filling over the prepared crust, smoothing the top with a spatula to create an even surface.
Bake with Water Bath
- Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping into the yuzu cheesecake recipe during baking.
- Place the wrapped pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the yuzu cheesecake recipe for fifty to fifty-five minutes until the edges set but the center still jiggles slightly when gently shaken.
- Turn off the oven and crack the oven door open approximately two inches, allowing the yuzu cheesecake recipe to cool gradually inside for one hour.
- Remove the yuzu cheesecake recipe from the oven and cool to room temperature on the counter for thirty minutes.
- Refrigerate the finished yuzu cheesecake recipe for at least three hours or preferably overnight before serving.
Chef Tips for Perfect Yuzu Cheesecake Recipe
These expert tips will help you achieve flawless results every time you prepare this yuzu cheesecake recipe.
- Room temperature ingredients are absolutely essential for this yuzu cheesecake recipe. Remove cream cheese from the refrigerator at least two hours before mixing to ensure smooth, lump-free filling. Cold cream cheese causes lumps that never fully incorporate, affecting the texture of your finished yuzu cheesecake recipe.
- Use a water bath without exception when baking this yuzu cheesecake recipe. The gentle, moist heat ensures even cooking and prevents the cracks that plague many homemade cheesecakes. This technique is non-negotiable for professional-looking results with your yuzu cheesecake recipe.
- Never overmix the filling once you add the yuzu juice and sour cream to your yuzu cheesecake recipe. Overmixing incorporates excess air, causing the cheesecake to rise too high and then collapse, creating cracks. Fold gently with a rubber spatula for the perfect yuzu cheesecake recipe texture.
- The center of this yuzu cheesecake recipe should jiggle like jello when you shake the pan, indicating doneness. Overbaking results in a dense, dry cheesecake lacking the creamy texture this yuzu cheesecake recipe is known for. Trust the visual cue over the timer.
- Cool this yuzu cheesecake recipe gradually by cracking the oven door open to prevent thermal shock that causes cracking. Rapid temperature changes stress the filling, compromising the smooth surface your yuzu cheesecake recipe deserves.
- Chill this yuzu cheesecake recipe overnight for optimal flavor development. The yuzu flavors meld and intensify as the cheesecake rests, delivering superior taste compared to serving immediately after cooling.
Common Yuzu Cheesecake Recipe Mistakes to Avoid
Understanding these common pitfalls prevents costly mistakes when preparing your yuzu cheesecake recipe.
Using Cold Ingredients: This mistake happens when cooks skip the room temperature step due to time constraints. Cold cream cheese and eggs won’t blend smoothly, resulting in a grainy, lumpy filling that compromises the silky texture your yuzu cheesecake recipe should have. Solution: Plan ahead and remove ingredients from the refrigerator at least two hours before mixing your yuzu cheesecake recipe.
Skipping the Water Bath: Many home cooks attempt to bake cheesecake without a water bath, thinking it’s unnecessary extra work. This causes uneven cooking, cracks, and a rubbery texture that ruins the entire yuzu cheesecake recipe. Solution: Always use a water bath for this yuzu cheesecake recipe without exception, wrapping the springform pan completely to prevent water seepage.
Overbaking the Cheesecake: It’s tempting to bake this yuzu cheesecake recipe until the center appears completely set, but this overcooking dries out the filling. The jiggling center is the correct doneness indicator for your yuzu cheesecake recipe, not a fully set surface. Solution: Trust the slight jiggle test and remove this yuzu cheesecake recipe from the oven exactly at fifty-five minutes.
Overmixing the Filling: Some cooks beat the yuzu cheesecake recipe filling too long after adding wet ingredients, incorporating excess air that causes rising and cracking. This mistake ruins the dense, creamy texture this yuzu cheesecake recipe is famous for. Solution: Use gentle folding motions with a rubber spatula once you add yuzu juice to your yuzu cheesecake recipe.
Rapid Cooling: Removing this yuzu cheesecake recipe directly from a hot oven to room temperature causes thermal shock that cracks the surface. The temperature change stresses the delicate structure, compromising aesthetics and texture. Solution: Crack the oven door open and let your yuzu cheesecake recipe cool gradually inside for one full hour.
Best Yuzu Cheesecake Recipe Variations and Substitutions
These creative variations help you customize this yuzu cheesecake recipe for different tastes and dietary needs.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Fresh yuzu juice | Bottled unsweetened yuzu juice | Slightly less aromatic but maintains the essential yuzu character of your cheesecake recipe. Use same quantity. |
| Fresh yuzu juice | Meyer lemon juice mixed with a pinch of yuzu extract | Creates a substitute when yuzu is unavailable for this cheesecake recipe. Flavor approximates yuzu complexity. |
| Sour cream | Greek yogurt (full-fat) | Produces a lighter cheesecake recipe with tangier finish. Slightly less creamy texture in your cheesecake. |
| Graham cracker crust | Almond flour and butter crust | Creates a nuttier base for this cheesecake recipe. Complements yuzu brightening nicely. |
| Regular cream cheese | Mascarpone (75%) and cream cheese (25%) | Produces a richer, creamier cheesecake recipe with slightly different tang. Increases density. |
| Granulated sugar | Honey (reduce to ¾ cup) | Adds floral sweetness that complements yuzu in your cheesecake recipe. Creates smoother texture. |
| Vanilla extract | Yuzu extract (reduce to ½ teaspoon) | Intensifies yuzu flavor in your cheesecake recipe. Creates more pronounced citrus character. |
| Standard eggs | Pasteurized eggs | Maintains identical texture and flavor in your cheesecake recipe. Recommended for food safety concerns. |
Create a no-bake version of this yuzu cheesecake recipe by mixing the filling and pouring it over the graham cracker crust, then refrigerating overnight without baking. The texture differs from traditional baked versions but still delivers impressive yuzu flavor. Layer with yuzu curd on top for added visual appeal and taste complexity in your yuzu cheesecake recipe.
Serving Suggestions for Yuzu Cheesecake Recipe
Present this yuzu cheesecake recipe in numerous ways to enhance its sophisticated flavor and impress your guests.
Serve each slice of yuzu cheesecake recipe with a small dollop of whipped cream infused with additional yuzu zest for extra brightness. This accompaniment cuts through the richness perfectly and adds visual elegance to your plated yuzu cheesecake recipe. Alternatively, drizzle a light yuzu curd sauce around each plate to showcase the citrus theme.
Fresh berries complement this yuzu cheesecake recipe beautifully, particularly raspberries or blackberries that provide tartness matching the yuzu notes. Arrange berries on top or around your yuzu cheesecake recipe slices just before serving for a restaurant-quality presentation. The dark colors create striking contrast against the creamy filling of your yuzu cheesecake recipe.
Toast sesame seeds and sprinkle them over your yuzu cheesecake recipe for an authentic Japanese touch and added texture contrast. This simple garnish enhances the cultural authenticity while providing nutty flavor notes that complement the yuzu character of your cheesecake recipe.
Serve this yuzu cheesecake recipe alongside green tea or yuzu tea for a complete Japanese-inspired dessert experience. The herbal notes in green tea provide sophisticated accompaniment to the creamy, bright yuzu cheesecake recipe. This pairing is perfect for afternoon tea service or after-dinner treats at elegant gatherings.
For casual celebrations, serve this yuzu cheesecake recipe with vanilla ice cream that melts slightly into the warm filling, creating an indulgent dessert experience. The vanilla’s mellow sweetness provides balance to the yuzu’s tartness and floral notes in your cheesecake recipe.
Storage and Reheating for Yuzu Cheesecake Recipe
Proper storage ensures your yuzu cheesecake recipe maintains quality and flavor for maximum enjoyment.
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator storage | Up to 5 days | Cover the finished yuzu cheesecake recipe with plastic wrap or transfer to an airtight container after cooling completely. Store on a shelf away from strong-smelling foods that affect the delicate yuzu flavor. This yuzu cheesecake recipe tastes best consumed within three days for optimal freshness. |
| Freezer storage | Up to 2 months | Wrap individual slices of yuzu cheesecake recipe in plastic wrap, then place in freezer bags to prevent freezer burn. Whole yuzu cheesecake recipe also freezes well when wrapped completely. Label with date for reference when thawing your yuzu cheesecake recipe. |
| Thawing frozen cheesecake | Overnight | Move frozen yuzu cheesecake recipe from freezer to refrigerator twelve hours before serving to thaw gradually. Never thaw at room temperature, as rapid warming compromises texture of your yuzu cheesecake recipe. This slow thawing method preserves the creamy consistency your yuzu cheesecake recipe deserves. |
| Make-ahead preparation | 1 to 2 days | Complete this yuzu cheesecake recipe entirely, then refrigerate covered until serving. The yuzu flavor actually intensifies during storage, making make-ahead yuzu cheesecake recipe preferable for entertaining. Bring to room temperature for twenty minutes before serving for optimal flavor development of your yuzu cheesecake recipe. |
| Individual portion cups | Up to 4 days | Layer crumbled yuzu cheesecake recipe crust with filling in small jars or cups for convenient grab-and-go portions. Cover each cup with lid and refrigerate. This storage method works perfectly for the yuzu cheesecake recipe when preparing for meal prep situations. |
This yuzu cheesecake recipe does not require reheating and tastes best served chilled directly from the refrigerator. If you prefer serving this yuzu cheesecake recipe slightly warmed, remove from refrigerator thirty minutes before serving to bring to room temperature naturally. Never microwave your yuzu cheesecake recipe, as uneven heating compromises the creamy texture.
Nutritional Information for Yuzu Cheesecake Recipe
Understanding the nutritional content helps you incorporate this yuzu cheesecake recipe into your dietary plan responsibly.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Trans Fat | 0g |
| Cholesterol | 95mg |
| Sodium | 285mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 0g |
| Total Sugars | 28g |
| Protein | 6g |
These approximate values are based on standard ingredients used in this yuzu cheesecake recipe and assume twelve equal servings. Variations in ingredient brands and portion sizes affect the nutritional profile of your yuzu cheesecake recipe. The yuzu juice contributes vitamin C and antioxidants to this yuzu cheesecake recipe, though quantities are modest per serving.
Frequently Asked Questions About Yuzu Cheesecake Recipe
Can I make yuzu cheesecake recipe without fresh yuzu fruit?
Yes, bottled unsweetened yuzu juice maintains excellent quality and flavor for this yuzu cheesecake recipe when fresh fruit is unavailable. Use the same quantity of bottled juice as you would fresh juice in your yuzu cheesecake recipe. Frozen yuzu juice also works well for this yuzu cheesecake recipe when purchased from Japanese markets or online retailers.
How do I know when yuzu cheesecake recipe is done baking?
The yuzu cheesecake recipe is finished baking when the edges appear set but the center jiggles slightly when you gently shake the pan. The center should wobble about one inch from the center point of your yuzu cheesecake recipe. This jiggly center indicates perfect doneness for the yuzu cheesecake recipe, ensuring a creamy texture after cooling.
Why did my yuzu cheesecake recipe crack on top?
Cracking occurs when the yuzu cheesecake recipe bakes too long, cooks too fast without a water bath, or cools too quickly. These issues cause the filling to contract unevenly, creating surface cracks in your yuzu cheesecake recipe. Prevent cracking by following the water bath method, watching for the jiggling center doneness, and cooling gradually with the oven door cracked open.
Can I prepare yuzu cheesecake recipe filling ahead of time?
Prepare the yuzu cheesecake recipe filling up to four hours before baking by making it in advance and refrigerating in a covered bowl. This advance preparation for your yuzu cheesecake recipe actually improves flavor development slightly. Pour the prepared filling into your crust when ready to bake your yuzu cheesecake recipe.
What’s the best way to cut yuzu cheesecake recipe slices?
Use a sharp knife dipped in hot water and wiped dry between each cut when slicing your yuzu cheesecake recipe. This technique prevents dragging the filling and produces clean slices of yuzu cheesecake recipe. A piano wire or dental floss also works excellently for cutting this yuzu cheesecake recipe without marring the surface.
How long does yuzu cheesecake recipe keep in the freezer?
This yuzu cheesecake recipe maintains excellent quality in the freezer for up to two months when wrapped properly in plastic wrap and freezer bags. Label your yuzu cheesecake recipe with the freezing date for reference. Thaw this yuzu cheesecake recipe overnight in the refrigerator before serving for best results.
Can I use yuzu extract instead of yuzu juice in this recipe?
Yes, yuzu extract can replace fresh yuzu juice in this yuzu cheesecake recipe, but use only one-half teaspoon since extract is highly concentrated. This substitution for your yuzu cheesecake recipe creates intensified yuzu flavor that some find overwhelming. Start with one-quarter teaspoon in your yuzu cheesecake recipe and adjust to taste preferences.
Is this yuzu cheesecake recipe suitable for freezing and reheating?
This yuzu cheesecake recipe freezes beautifully and requires no reheating before serving. Remove frozen yuzu cheesecake recipe from freezer and thaw overnight in the refrigerator for optimal results. Your yuzu cheesecake recipe tastes just as delicious after freezing as it does fresh.
What substitutes work for graham cracker crust in yuzu cheesecake recipe?
Almond flour mixed with melted butter creates a delicious crust for your yuzu cheesecake recipe with a nuttier flavor profile. Digestive biscuits work well as a graham cracker substitute in your yuzu cheesecake recipe and are popular in British versions. Gingersnap cookies provide a spiced crust option that complements yuzu interestingly in your cheesecake recipe.
Can I make a lighter version of this yuzu cheesecake recipe?
Substitute Greek yogurt for half the cream cheese in your yuzu cheesecake recipe to reduce fat content while maintaining creamy texture. Use honey instead of granulated sugar in your yuzu cheesecake recipe for a natural sweetener option. These modifications produce a lighter yuzu cheesecake recipe without sacrificing the essential flavor profile.
Conclusion
This yuzu cheesecake recipe stands out among dessert options because it delivers impressive restaurant-quality results from your home kitchen. The combination of creamy filling and bright citrus flavor creates a sophisticated eating experience that guests remember long after the meal ends. The yuzu cheesecake recipe is more approachable than many assume, following standard cheesecake techniques while featuring the exceptional Japanese citrus that elevates it above ordinary versions. Make this yuzu cheesecake recipe once, and you’ll understand why Japanese bakeries charge premium prices for similar creations. Your family and guests will request this yuzu cheesecake recipe repeatedly, making it a signature dessert worth mastering. Every creamy, citrus-bright bite of this yuzu cheesecake recipe delivers pure satisfaction that justifies the preparation effort completely.
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Expert Resources and Food Safety
Learn more about yuzu fruit from Serious Eats culinary resource and food safety from FDA food safety guidelines.
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Yuzu Cheesecake Recipe 2026
A yuzu cheesecake recipe delivers the perfect fusion of creamy richness and bright citrus flavor that makes this Japanese-inspired dessert an absolute showstopper. This yuzu cheesecake recipe combines a buttery graham cracker crust with silky cream cheese filling infused with fresh yuzu juice and zest, creating layers of sophisticated flavor.
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups Graham cracker crumbs (Use standard honey graham crackers; measured after crushing. Ensure no lumps remain for even crust.)
- 8 tablespoons Unsalted butter, melted (Clarified butter works equally well. Keep at room temperature before melting.)
- 3 tablespoons Granulated sugar (for crust) (White or caster sugar provides best results for binding. Measure carefully.)
- 32 ounces Cream cheese, softened (Use full-fat cream cheese at room temperature. Philadelphia brand recommended for consistency.)
- 1 cup Granulated sugar (for filling) (Superfine sugar dissolves more easily; standard granulated works with extra mixing time.)
- 4 whole Large eggs (Room temperature eggs mix more smoothly. Never use cold eggs directly from refrigerator.)
- ½ cup Fresh yuzu juice (Bottled yuzu juice (unsweetened) can substitute if fresh unavailable. Avoid sweetened versions.)
- 2 tablespoons Yuzu zest (Use microplane grater for finest zest. Fresh yuzu zest provides maximum flavor intensity.)
- ½ cup Sour cream (Full-fat sour cream recommended; Greek yogurt is acceptable substitute for lighter version.)
- 1 teaspoon Vanilla extract (Pure vanilla extract essential; imitation extract alters final flavor profile.)
- ¼ teaspoon Salt (Kosher salt enhances yuzu brightness; sea salt also acceptable.)
Instructions
- Preheat your oven to 325 degrees Fahrenheit and position the rack in the lower third of the oven.
- Combine graham cracker crumbs, melted butter, and three tablespoons granulated sugar in a medium bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer approximately ¼-inch thick.
- Bake the crust for eight minutes until lightly golden, then remove and cool slightly while preparing the filling.
- Beat softened cream cheese in a large bowl for approximately three minutes using an electric mixer on medium speed until completely smooth.
- Gradually add one cup granulated sugar to the cream cheese while continuing to beat for two minutes until well combined.
- Add eggs one at a time to the cream cheese mixture, beating on low speed for thirty seconds after each addition to incorporate fully.
- Stir in fresh yuzu juice, yuzu zest, sour cream, vanilla extract, and salt using a rubber spatula, folding gently until the filling for your yuzu cheesecake recipe appears uniform.
- Pour the yuzu cheesecake recipe filling over the prepared crust, smoothing the top with a spatula to create an even surface.
- Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping into the yuzu cheesecake recipe during baking.
- Place the wrapped pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the yuzu cheesecake recipe for fifty to fifty-five minutes until the edges set but the center still jiggles slightly when gently shaken.
- Turn off the oven and crack the oven door open approximately two inches, allowing the yuzu cheesecake recipe to cool gradually inside for one hour.
- Remove the yuzu cheesecake recipe from the oven and cool to room temperature on the counter for thirty minutes.
- Refrigerate the finished yuzu cheesecake recipe for at least three hours or preferably overnight before serving.
Notes
Room temperature ingredients are absolutely essential for this yuzu cheesecake recipe. Remove cream cheese from the refrigerator at least two hours before mixing to ensure smooth, lump-free filling. Cold cream cheese causes lumps that never fully incorporate, affecting the texture of your finished yuzu cheesecake recipe. Use a water bath without exception when baking this yuzu cheesecake recipe.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 285mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
