Our traditional New York Cheesecake puts us up there with the top cheesecakes companies in the country because we start with the finest ingredients. Our cheesecakes are made with a premier cold pressed cream cheese.  They are twice baked, according to a traditional recipe from a NY bakery in the 1920’s.  This baking process gives the outside the perfect crust and allows the inside to retain a creamy and smooth texture.

Our New York Cheesecake varieties include: Strawberry, Chocolate Marble, Chocolate Chip, Amaretto, Boston Chocolate Cheese and Chocolate Crunch Cheese. Pictured here are Boston Chocolate (traditional cheesecake topped with a chocolate mouse cream and a chocolate ganache pour) and Chocolate Crunch Cheesecake (traditional cheesecake between a crunchy cookie bottom and a Snickers® topping).

The Chocolate Mousse is one of our top sellers. This cake is comprised of six levels, alternating mousse and moist chocolate sponge layers with a semi sweet chocolate ganache outside. We buy our chocolate from one of the premier companies on the wholesale market and use fresh heavy cream, not low quality shortening. This cake epitomizes our need for balance in texture and taste. Its no wonder this cake has been one of our best sellers for over 25 years.

The Chocolate Polenta is a unique recipe which has quickly risen through our ranks. It is made from polenta, an Italian cornmeal and favorite old world dish. The texture of the polenta mixes well with the creamy semi sweet chocolate filling.

 

 

The Lemon Mousse is another favorite especially in the summertime. The cake tastes as delicate as it looks. While some bakeries measure their lemon juice out of a bottle or a can, we measure the juice fresh squeezed out of a lemon, a real lemon. The subtle sweetness of the white mousse and vanilla layers pairs with the tartness of the fresh lemon for a truly refreshing dessert.

 

The Raspberry Linzer is a favorite among berry lovers. We do not import the raspberry filling; instead we make fresh raspberry jam on our premises. Our latticed crust is golden, glazed and loaded with real almonds and spices.

 

 

Our Pear Apple Tart is a unique combination of pears and apples fanned over a frangipane and cookie dough shell.

 

 

 

Our Apple Brown Betty recipe is 200 years old. It has a graham cracker crust and is packed with apples, finished off with powdered sugar.

 

 

 

We strive to make a carrot cake that tastes homemade. To this end, our California Carrot Cake is made with real cream cheese, chopped walnuts and raisins. We grind our own California carrots on our premises, which are more expensive but far superior in flavor and sweetness. We avoid excessive use of sweeteners that leave that heavy aftertaste so many baked goods have these days.

 

The Tiramisu is made only from top quality ingredients. It is surrounded by fluffy lady fingers baked on site. We use 100% mascarpone cheese (we do NOT use a mix despite the high cost of mascarpone). The cake layers are soaked in amaretto and coffee liqueur. Real espresso is added for a true Italian flavor.

 

The Mississippi Mud Cake is a chocoholic’s heaven. It has a hydrox cookie crumb crust with an incredibly dense chocolate filling living up to its name and topped with chocolate ganache. It should have a warning, “for true chocolate lovers only!”. Again we use a supreme wholesale chocolate. You will taste the difference.

 

Sticking to the basics is what distinguishes our Key Lime Pie from the rest. Since mother nature has already achieved perfection in the refreshing taste of a lime from the Floriday Keys, we let her do the work. This makes for a natural-tasting contrast to so many sugary green gelatinous substitutes.

The secret to our Apple Tart is simple. The balance of taste and texture results from using granny smith apples coupled with a buttery shell and topped with a touch of cinnamon and apricot glaze.

The Caramel Apple Cake is loaded with granny smith apples, cream cheese and spices, then topped off with streusel and caramel.