a blueberry cheesecake
Built the old way: a toasted base, a slow-set body, and blueberry jam worked through every layer. Nothing but the real thing.
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Nish ni niche started as one recipe, made too many times to count, until every layer earned its place. Butter, cream cheese, farm eggs, vanilla bean, and blueberries picked at their ripest — that's the whole ingredient list.
People who've had it tend to say the same thing, in different words: this is the best cheesecake I've ever had. We think it's because nothing in it is trying to be something else.
Digestive biscuit, toasted until the kitchen smells like it, pressed thin and firm so every slice holds its shape.
Cream cheese, vanilla bean, and farm eggs, baked low and slow in a water bath until it sets soft as a cloud, never a crack.
Wild blueberries simmered down with lemon and a little sugar, then threaded through the middle in slow ribbons, not just a top layer.
A glossy blueberry glaze, poured on while it's still warm, studded with whole berries so every slice looks like the last.
"I've had cheesecake in four countries. This is the one I still think about."
— Priya M.
"My mother makes cheesecake for a living. She asked for this recipe."
— Daniel O.
"Every slice has a different layer talking to you. The jam running through it is the whole point."
— Meera K.
"I ordered one for a dinner party and ate half of it before anyone arrived. No regrets."
— Alex R.
Order a whole cheesecake for the table, or just enough for two. Baked in small batches, always by hand.
Order Nish ni niche