The creamiest Basque cheesecakes
Cheesecake by Cookie Beacon is its own thing — not a counter inside the brunch spots, but two dedicated shops with their own doors, in Budapest and Bucharest.
Everything starts from the Basque cheesecake: burnt on top, creamy inside, melting in your mouth. Ours are super soft, with a vibey texture, extra creamy, and a secret crust base — then twisted with flavours and combinations you won’t find together anywhere else. The ambition is simple and slightly ridiculous: to make the creamiest Basque cheesecakes in the world.
What makes them different
No crust to get in the way, no shortcuts, no pre-mixes. Each cake is 230g and baked the slow way, so the top caramelises almost to scorched while the middle stays custardy. We build on that base with the things we already love: Belgian chocolate, Lotus, homemade raspberry jam, toasted pistachio, authentic Argentinian dulce de leche.
Plenty of the range happens to be gluten free, and several are nut free or chocolate free — the menu below says which is which.
The case rotates
Not every flavour is out every day, and when a batch sells out, that’s it until the next morning. Both shops keep their doors open until the cheesecakes run out rather than to a fixed closing time. If you’re coming for something specific, it’s worth calling ahead.
Whole cheesecakes to take home
Want a whole one? DM us or call the shop — a whole Cheesecake by Cookie Beacon is a proper centrepiece for birthdays, office mornings and any small celebration.
And if you’d rather bake one yourself, our burnt Basque cheesecake recipe is the same method we use, written out for a home oven.