Well, cheesecake is not exactly a low-sodium dessert, though it is not the salt bomb some people assume either. We used to think it was mostly the cream cheese, honestly, and we were wrong about that.
The Actual Range
A typical slice, about a eighth of a nine-inch cheesecake, usually lands somewhere around 300 to 450 milligrams of sodium. Not a fixed number, a real range, because recipes vary this much depending on the crust more than anything else.
Now, that crust part surprised us the first time we actually looked into it. Cream cheese on its own is a little salty, sure, but it is not dramatic. The graham cracker or cookie base is where a lot of the salt sneaks in, added mostly to balance out all that sugar, and most recipes call for more of it than you would guess just tasting a bite of filling.
So, if you are trying to cut the number down, a low-sodium crust does more than fiddling with the filling ever will. Smaller slice helps too, obviously, though nobody wants to hear that one.
300 to 450 milligrams, crust usually the bigger culprit, that is the honest version of this answer.
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Sam is an experienced pastry chef and baking enthusiast who loves to create delicious desserts. Born and raised in a small town, Sam grew up with a deep appreciation for the simpler things in life, including cooking and baking. After graduating from culinary school, Sam began working in a number of bakeries and restaurants, honing her craft and perfecting her recipes.