Gourmet Cheesecakes and Handcrafted Tarts

I do not use shortcuts like vegetable fats or gelatin-heavy stabilizers in my cheesecakes. Instead, I rely on high-fat European butter and couverture chocolate to achieve that authentic, smooth texture that does not just sit heavy on your stomach.

Whether you are looking for a quick personal treat or a box of pastries to brighten someone’s day, these desserts are built on the same foundations as my celebration cakes. When I make a cheesecake, I focus on the balance between the tang of high-quality cream cheese and the richness of the base. For my Lotus Biscoff or Hazelnut Praline variations, I ensure the crust maintains its crunch against the creamy filling—a simple detail, but one that makes a world of difference.

My tarts are where I really get to play with contrast. Take the Dark Chocolate and Sea Salt Caramel tart; the shell needs to be crisp enough to hold the filling without turning soggy, and the ganache must be silky. I use tempered chocolate shards and torched Italian meringue for my Key Lime version to add texture.

Because I source fresh, seasonal fruit—like the Alphonso mangoes I use for my seasonal tarts and cheesecakes—my menu shifts slightly throughout the year. I believe ingredients should dictate the recipe, not the other way around. If you are ordering for a small gathering or just a quiet evening at home, everything is packaged to travel safely across Bengaluru. I handle the baking, the decorating, and the final packaging in-house, so what you get is exactly what you see here.