Eggless Basque Cheesecake in Navi Mumbai
100% eggless, perfectly burnt, and creamy—my signature Basque cheesecake is the talk of Vashi for a reason.
Introducing our Chocolate Basque Cheesecake, made even more decadent with a vibrant, tangy raspberry coulis poured over its rich, creamy texture.
A classic Basque cheesecake adorned with a sweet and tangy blueberry compote. The rustic, burnt top contrasts beautifully with the smooth, creamy interior.
For the ultimate indulgence, our Lotus Biscoff cheesecake is presented in a beautiful tin, making it a perfect gift. It features a creamy cheesecake base infused with the iconic caramelized spice of Biscoff.
The making of our Lotus Biscoff cheesecake tub. It starts with a crunchy Biscoff biscuit base, followed by a layer of creamy cheesecake, and finished with a generous spread of Biscoff.
A closer look at our Lotus Biscoff cheesecake tubs, all packed and ready to go. These individual portions are perfect for satisfying your sweet cravings anytime.
A collage showcasing our new NYC-Style Cheesecake slices. You can enjoy the classic creamy texture with either a luscious strawberry or a rich blueberry topping.
A perfect slice of our NYC-Style Cheesecake, topped with a generous amount of our homemade blueberry compote. The rich, dense cheesecake is balanced by the tartness of the berries.
Our classic NYC-Style Cheesecake, pure and simple. This dessert highlights the velvety smooth texture and rich cream cheese flavor that makes this style so beloved.
Another look at our NYC-Style Cheesecake with blueberry topping, set against a backdrop of fresh berries. Every slice is a celebration of classic flavors.
A slice of our NYC-Style Cheesecake generously drizzled with a vibrant strawberry sauce. It's a perfect combination of creamy, sweet, and fruity.
About The Famous Basque Cheesecake
I bake these in small batches, which is why the top is perfectly burnt and the middle stays so velvety. Because it's a crustless cheesecake, it’s all about the texture—when you take a bite, it should be creamy enough to melt instantly. If you are coming to pick one up from my Vashi café, give me a heads-up so I can ensure it is at the perfect serving temperature for you.
The Magic of the Burnt Top
The key to a proper Basque cheesecake isn't just the ingredients; it is the high-heat bake. It creates that signature dark, caramelized top that tastes almost like crème brûlée, while keeping the center soft and custard-like. It is a balancing act, and I spend a lot of time perfecting the oven timing to get that contrast right every single time.
Navi Mumbai's Fusion Flavors
While I love the classic version, I am known for blending local tastes with this global favorite. Whether it is the earthy crunch of Pistachio Kunafa or the nostalgic sweetness of Gulab Jamun, I love experimenting with toppings that surprise you. If you are a purist, the classic with a drizzle of raspberry coulis is my personal favorite.
100% Eggless, Always
I started Moi Doughssier because I wanted everyone to enjoy gourmet desserts without compromises. Every cheesecake here is 100% eggless. I use high-quality cream cheese and slow-bake every batch, so you never get that rubbery texture you sometimes find in egg-free desserts. It is pure, rich indulgence, just how it should be.
Ordering & Serving Tips
I offer these in both single slices and whole 9-inch cakes. Because these are delicate, I recommend eating them at room temperature. If you pick up a whole cake from the café, keep it chilled, but bring it out about 20 minutes before serving. It changes the texture entirely—the creaminess really wakes up.
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