--- title: "Creamy Cheesecakes in Bengaluru | Fresh Baked Slices by Janice" description: "Looking for authentic, creamy cheesecakes in Bengaluru? Try my crustless Burnt Basque or classic baked cheesecake slices with fresh fruit toppings. Order now!" canonical: https://mytribe.in/cookiedustbyjanice/artisanal-desserts/creamy-cheesecakes last_updated: 2025-09-05 --- # Creamy Cheesecakes in Bengaluru Tribe Verified · Freshly baked in Bengaluru daily. By [CookieDust by Janice](https://mytribe.in/cookiedustbyjanice) · Store at New BEL Road; Delivers across Bengaluru · ₹70 per piece (estimate) Part of [Artisanal Desserts](https://mytribe.in/cookiedustbyjanice/artisanal-desserts). [View full gallery](https://mytribe.in/cookiedustbyjanice/artisanal-desserts/gallery) From crustless Burnt Basque to classic baked slices with Biscoff or seasonal mango, my cheesecakes are all about rich, authentic creaminess. ## Photos and videos - [Video: You don't have to fly to Turkey to try the famous San Sebastian Cheesecake. I make it right here in Namma Ooru, and it's just as delicious, served with a side of my in-house chocolate sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b8cbecd-0aa1-4b23-b84f-5673653aedcb) - [Video: For Mother's Day, I topped my classic Burnt Basque Cheesecake with a luscious in-house mango coulis. It's the perfect blend of creamy cheesecake and sweet Alphonso mango.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/66908256-1b05-43ea-8f02-12f1adbe2783) - [Video: My Lotus Biscoff Cheesecake slices are a current obsession. A crunchy, buttery digestive biscuit base, a creamy baked cheesecake layer, and a generous topping of Biscoff spread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b8c15da5-4c83-45d7-b4a6-351255d6ebda) - ![A handheld shot of my Biscoff baked cheesecake slice. It's the perfect single serving of creamy, crunchy, caramelized goodness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/42975490-ec32-4904-b9d8-fb464b9a41cb) - [Video: My creamy baked cheesecake slices are available with a variety of toppings. Here you can see the salted caramel peanut and the classic blueberry versions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e21ff84f-3e0d-47aa-83b1-6ae54fd342dc) ## About Creamy Cheesecakes I don't believe in using pre-mixes or gelatin, which is why my cheesecakes have that dense, authentic texture you won't find in mass-produced cakes. Whether you pick the crustless Burnt Basque that I finish with a dark, caramelized top or my classic New York-style slice on a crunchy digestive base, you’re getting pure, real-deal creaminess in every single bite. When I started baking, I knew I couldn't compromise on the density of a good cheesecake. My San Sebastian-style Burnt Basque is a personal favourite; it is intentionally crustless, allowing that caramelized, almost burnt top to melt right into the super creamy, custard-like center. I serve it with my own dark chocolate ganache, which I think balances the richness perfectly. If you prefer a traditional bite, my classic baked cheesecake slices are built on a buttery digestive biscuit base that holds up under the weight of the filling. I change up the toppings based on what's in season—during the summer, you’ll find them finished with a thick, house-made Alphonso mango coulis, and when strawberries are at their peak, I go with that. For the crowd-pleasers, I always keep the Lotus Biscoff loaded slices ready, where the crunch of the spread meets the smooth, baked cheesecake layer. I prepare these in small batches right here in New BEL Road. Because I steer clear of synthetic cream and gelatin stabilisers, these aren't the kind of cakes that sit in a freezer for weeks. They are soft, rich, and designed to be enjoyed at room temperature or slightly chilled. If you’re planning a dessert spread or just need a treat for one, these slices give you that gourmet experience without any of the fake stuff. ## About CookieDust by Janice I’m Janice, a former surgeon turned baker, and my cheesecakes are my way of bringing real, honest flavour to your table. I don't use stabilizers or synthetic cream—just fresh dairy and the best toppings I can find to make a dessert that feels like a treat. 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