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Edison
Classic Cheesecake

Classic Cheesecake

Cheesecakes

Whole cake · made to order1440 UAHweight ~1.2 kg

A tender, creamy cheesecake with vivid flavour, mascarpone cheese and a crumbly shortcrust base — a luxurious yet not overly rich dessert.

Composition: mascarpone cheese, cream cheese, cream, shortcrust pastry, redcurrants, powdered sugar, butter, confectionery gel and gelatine.

Single slice — 120 UAH · 100 g

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Classic Cheesecake for Special Occasions

A basic recipe with no frills: crumbly shortcrust pastry, cream cheese, and mascarpone. It’s the classic cheesecake that those who’ve already tried every variation most often come back for.

What Does It Taste Like?

A thick, creamy filling with a rich, milky flavor and moderate sweetness. The mascarpone makes it softer and richer than in a standard recipe, while the shortcrust crust provides a crunchy contrast. The flavor is pure—nothing overpowers the cream cheese.

What Occasions Is It Suitable For?

A versatile option: birthdays, family dinners, office parties, tea parties, and get-togethers with friends. People turn to this classic when guests have different tastes and they don’t want to take a risk with something unusual.

Weight and Servings

A whole cheesecake weighs 1.2 kg and yields 12 servings of approximately 100 g each. It’s enough for a group of up to twelve guests.

How to Order in Kharkiv

The price for a whole cheesecake is 1440 UAH, and a slice is 120 UAH. We prepare it for your chosen date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.

New York-style cheesecake and cheese with a strange name

Classic cheesecake is made with cream cheese—a product that was invented by accident and named after a city it has no connection to.

A Mistake That Became a Product

In 1872, New York farmer William Lawrence attempted to recreate the French cheese Neuchâtel. The result was different: significantly fattier, softer, and unaged. They decided to sell the product as is.

Why “Philadelphia”

A few years later, merchant Charles Green suggested naming the cheese “Philadelphia”—simply because, at the time, the city had a reputation for producing high-quality products. The cheese had no connection to Philadelphia then and still has none today: the name was pure marketing, which worked better than expected.

New York vs. Europe

The New York style is built around this very cheese: a dense, tall cheesecake with minimal add-ins, baked slowly. The European tradition took a different path—there, cheesecakes are made with curd cheese or ricotta, so they’re lighter, grainier, and less fatty.

Our classic cheesecake is closer to the New York style, but with mascarpone, which adds an Italian touch of creaminess.