Cheesecakes
An irresistibly delicious and delicate classic cheesecake with salted caramel. A thin crisp shortcrust base and a creamy, velvety cheese filling pair beautifully with salted caramel and roasted peanuts. A treat to please even the most demanding sweet tooth.
Single slice — 115 UAH · 160 g
~1.2 kg
A rich, creamy flavour balanced by the gentle tang of exotic fruit, making a refreshing and truly summery cheesecake.
~2.2 kg
A delicate, creamy cheesecake with juicy cherries on a crunchy oat and hazelnut base. Milk chocolate, refreshing lemon and warm notes of cinnamon and ginger create a rich, perfectly balanced flavour.
~1.4 kg
A delicate berry cheesecake with a creamy cheese layer, a rich sauce made from strawberries, raspberries, blackberries, and blueberries, and a crisp shortbread crust. The vibrant berry flavor with a pleasant tartness perfectly balances the creamy tenderness of the cheesecake.
~1.7 kg
A dessert as bright as summer itself. Natural strawberries, raspberries, cherries and currants complement the cheesecake's tender, creamy flavour.
~1.6 kg
An original cheesecake with a delicate pistachio-nut flavour — a wonderful companion to your morning coffee or an evening herbal tea.
~1.4 kg
The pairing of strawberry and cream ought to be outlawed — it's simply too tempting to resist. A tender strawberry cheesecake you won't be able to turn down.
~1.2 kg
This cheesecake unfolds like a luxurious perfume: a top note of chocolate slowly giving way to a heart note of tender cream.
~1 kg
True luxury captured in a dessert. Two famous cheeses come together to give you a one-of-a-kind indulgence.
~1.4 kg
The creamy blueberry flavour of this dessert wraps around you softly, like a warm blanket over your shoulders on a cool evening, and offers the very same comfort. A cheesecake built on a liquorice biscuit base.
~2.3 kg
The tender Red Velvet cake with cherry delights not only your taste buds but your eyes too: its colour is as bright and striking as its flavour. A velvety dessert you simply can't look away from.
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A classic cheesecake featuring the most popular flavor of the past few decades. The salt here is neither a mistake nor a whim: it’s what gives the caramel depth rather than making it cloying, and it’s precisely why this dessert is hard to put down after the first spoonful.
A thin, crisp shortcrust crust, a thick, creamy cheese filling with a velvety texture, topped with salted caramel and roasted peanuts. The contrast works on several levels at once: crunchy and soft, sweet and salty, creamy and nutty.
A versatile choice: birthdays, office parties, gatherings, fall and winter feasts, and New Year’s celebrations. It’s a great fit for groups with diverse tastes—almost everyone loves the salted caramel, and its size makes it perfect for feeding a large crowd.
A whole cheesecake weighs 1.9 kg, which yields 12 servings of approximately 160 g each. It’s one of the largest desserts in our catalog: feel free to plan for twelve guests.
The price for a whole cheesecake is 1380 UAH, and for a slice, 115 UAH. We prepare it for your specified date—orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Note: This product contains peanuts—please let us know if any of your guests may have an allergy.
Unlike most classic flavors, salted caramel has a specific date of origin and a specific creator—a rarity in the world of confectionery.
It was invented by French pastry chef Henri Le Roux in Quiberon, Brittany. He used local salted butter—in Brittany, butter is traditionally salted because the region was once exempt from the salt tax—and made caramel with nuts using it. The candy was named CBS, short for caramel au beurre salé. Within two years, it was named the best candy in France.
The explanation lies not in romance, but in physiology: salt suppresses the perception of bitterness and enhances the perception of sweetness, which is why caramel with a pinch of salt seems richer than the same caramel without it. This same technique has been used in baking for centuries; it’s just that in baking, the salt remains unnoticeable.
Salted caramel spread beyond Brittany in the 1990s and 2000s, when Parisian pastry chefs adopted it, followed by American coffee shop and ice cream chains. Today, it’s one of the three most popular dessert flavors in the world, and cheesecake is one of the best bases for it: the neutral cream cheese doesn’t clash with either sweet or salty flavors.