~1.2 kg
A rich, creamy flavour balanced by the gentle tang of exotic fruit, making a refreshing and truly summery cheesecake.
~1.9 kg
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.
~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.
~1.6 kg
An original cheesecake with a delicate pistachio-nut flavour — a wonderful companion to your morning coffee or an evening herbal tea.
~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
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 kg
True luxury captured in a dessert. Two famous cheeses come together to give you a one-of-a-kind indulgence.
~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.
~1.4 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 creamy cheese base and four berries all at once: strawberries, raspberries, cherries, and currants. Each adds its own tartness, and together they keep the dessert from becoming too heavy—even though the cheesecake is filling on its own.
The base is classic: thick, smooth, with a rich, creamy flavor and moderate sweetness. The berries are layered—first sweet strawberries, then tangier raspberries, followed by cherries and tart currants. It’s precisely this contrast that makes the flavor dynamic rather than uniform.
Summer birthdays, outdoor weddings and engagement parties, graduations, bachelorette parties, children’s parties, and cocktail receptions. It’s a great way to round out a table already laden with dishes: the tartness of the berries is more refreshing than chocolate.
A whole cheesecake weighs 1.7 kg and yields 10 servings of approximately 170 g each. It’s enough for a group of eight to ten guests.
The price for a whole cheesecake is 1350 UAH, and a slice is 135 UAH. We prepare it for your chosen date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Berry desserts may seem modern, but the tradition of combining several types of berries into a single dish is one of the oldest in Northern Europe, and the reason for it is purely practical.
Wild raspberries, currants, blackberries, and cherries ripened almost simultaneously and didn’t store well. They weren’t sorted: everything that could be picked in a day went into a single pot. This is how dishes like the German Rote Grütze and the Danish rødgrød came to be—a thick mixture of red berries, cooked with sugar and served with cream. In Denmark, this dish has become so deeply rooted that its name is still used as a pronunciation test for foreigners.
A similar idea in English cuisine gave rise to summer pudding—a mold lined with bread and filled with stewed berries. The recipe emerged in the 19th century as a “diet” dessert for those who were forbidden to eat heavy pastries, and unexpectedly became a classic.
A cheesecake base works better with berries than pastry dough: it’s rich and neutral, so it doesn’t clash with the acidity but instead softens it. When American cream cheese cheesecake spread throughout Europe in the 20th century, berry toppings became the most common choice—they restored to the dense dessert the freshness found in traditional berry dishes.
