Mumbai’s beloved destination for all things dessert and confectionery Love & Cheesecake comes to Delhi. Nestled amid the bustle of Defence Colony Main Market, this cute little patisserie is a breath of fresh air amongst the cafes in the area. What sets them apart is that the establishment offers 56 flavors of cheesecakes, like none other, using fresh, seasonal, and sometimes unusual ingredients such as goat cheese.

Décor and Food


Chic interiors, with minimalist décor gives this place a very warm feel. With soft hues of white and pastel pink, the place sees dramatic floral ceiling that sets the tone for the delectable experience. Co-founders Ruchyeta Bhatia and Chef Amit Sharma have literally invested their heart and soul in this project. 

Known for using fresh, natural and high-quality ingredients, and an innovative approach to cheesecakes, Love & Cheesecakes most popular flavours include the Red Velvet Cheesecake, Baklava Cheesecake, Salted Caramel Cheesecake and seasonal Fresh Alphonso Mango Layered Cheesecake. Amping up their offering with delectable alcohol infused flavours, the brand also offers the highly-sought after Baileys Cheesecake, Tequila and Lime Cheesecake and Orange and Cointreau Cheesecake. The brand absolutely believes in serving food as it should be: fresh, natural and delicious.

This place is all about a comfortable, neighbourhood feel, to match a menu that soothes the soul. Co-founder of Love & Cheesecake, Chef Amit Sharma has also shared the recipe of Marzipan Cheesecake with Red Currant Sauce

Marzipan Cheesecake with Red Currant Sauce

Ingredients  

1 1/2 cups chocolate sandwich cookies (Oreos), finely crushed

3 tablespoons butter or margarine, melted

3 cups cream cheese, softened

1 cup Marzipan, crumbled

1/2 cup granulated sugar

4 eggs

1 cup sour cream

 For Red Currant Sauce

1 pack fresh Red Currants

1/2 cup granulated sugar

1 teaspoon lemon juice

Fresh Red Currants (for garnish)

 Method

    In a small bowl, combine cookie crumbs and margarine or butter. Press into the bottom of a greased 9−inch springform pan. 

    In a large mixing bowl, beat cream cheese and almond paste on medium−high speed of an electric mixer until combined. Beat in 1 cup sugar until fluffy. 

    Add eggs and sour cream all at once, beating on low just until combined. Pour into crust. 

    Bake at 325 degrees F for about 1 hour or until the center is nearly set when gently shaken. 

    Cool for 15 minutes. 

    Chill for 4 to 6 hours.

Red Currant Sauce: 

In a blender container blend berries until smooth. Press through a sieve to remove seeds. In a saucepan, combine pureed red currant, sugar and lemon juice. Heat just until sugar dissolves. Cool. Pour into a small container. Cover and chill.

Serve cheesecake with sauce and fresh Red Currants.