We set out to find cheesecakes that would actually arrive at your door tasting like they'd just left the baker's kitchen. What we discovered is that the best ones rarely come from supermarket shelves—they come from makers who've spent years perfecting their craft, whether that's a dense New York-style bake or the deliberately cracked surface of a Basque creation.
These aren't fancy cakes pretending to be something they're not. They're made by people who understand that cheesecake is about balance: the right ratio of cream cheese to eggs, a biscuit base that holds without crumbling, and the confidence to let quality ingredients speak for themselves. Whether you're after something to serve at the weekend or a gift that feels genuinely thoughtful, we've picked out the makers whose cheesecakes we'd actually order again.
A straightforward chocolate cheesecake that doesn't overcomplicate things. Rich chocolate running through a creamy filling atop a proper biscuit base—this is the sort of cake you'd serve at a dinner table and watch people quietly go back for another slice.
The Basque cheesecake craze exists for a reason, and this handcrafted version shows why. Deliberately dark and caramelised on top, with that characteristic crack across the surface, it's denser and more intense than a traditional bake. The slight char isn't a mistake—it's the point.
Salted caramel and cheesecake belong together, and this one gets the balance right. The filling is creamy without being heavy, and the salted caramel cuts through in a way that keeps you reaching for more rather than feeling over-sweet.
Four different flavours in one delivery means you can taste your way through without committing to a whole cake of each. It's a clever way to try what works best for you, or to give as a gift without making anyone choose.
White chocolate can easily tip into overly sweet territory, but paired with fresh raspberry, it finds its footing. The tartness of the fruit keeps the white chocolate honest, and the combination feels genuinely elegant rather than cloying.
Matcha in a New York cheesecake is an inspired pairing—earthy and slightly bitter, it cuts through the richness of a proper dense cake. This is for people who find standard cheesecake a bit heavy, or who've become fond of matcha's subtle flavour.
