This small classic sernik has a delicate shortcrust base and a creamy twaróg filling scented with vanilla and lemon zest. Studded with raisins and baked until just set, it is rich yet lighter than a typical cream-cheese cheesecake, with the distinctive fresh dairy flavour that defines Polish baking.

This small-format New York Cheesecake is rich, dense, and creamy with a buttery graham cracker crust and a subtle lift from vanilla and lemon zest. Baked gently for a smooth interior, it delivers classic cheesecake flavor in a size perfect for two.

This Matcha Souffle Cheesecake is feather-light, gently sweet, and delicately perfumed with green tea. Its custardy cream cheese base and tender meringue structure create a cloudlike crumb with a subtle lemon brightness and elegant matcha finish.

This Amarula Cheesecake is silky, lightly boozy, and rich without being heavy. A crisp chocolate biscuit base supports a smooth cream cheese filling with warm vanilla and caramel notes, finished with a little dark chocolate for contrast.

Creamy cheesecake on a buttery (plant-based) shortcrust base, juicy from lemon, with a delicate, slightly wobbly filling. Ideal as a dessert or with coffee — also succeeds for beginners.

An extremely airy, soft cheesecake in a sponge style, here made dairy-free with plant-based cream cheese and a steamed finish. The texture is creamy and cloud-like, with subtle notes of lemon and vanilla.