Cheesecake Ngon started in a tiny shop in District 3 with one oven, one fridge and one flavour. Today there are more than 12 flavours and the shop is at 23b Lê Văn Miến in Thao Dien. This post answers what goes into the cakes, from our own recipe sheets.
The filling
Every cheesecake starts with imported Philadelphia cream cheese. In the Original it is mixed with Tatua cream, free-range eggs, white sugar, a little flour, vanilla extract and lime juice. The mix is roughly two parts cream cheese to one part cream.
The Burnt cheesecake uses the same list of ingredients with slightly more cream in proportion, about 1.8 parts cream cheese to one part cream. The menu describes it as baked at high heat, with a dark caramelised top and a soft, almost molten centre, and we serve it with raspberry sauce. It has no biscuit base.
The base
The Original, Passion Fruit, Apple Crumble and Belgian Choc sit on a base of crushed Cosy Marie biscuit and unsalted butter. The Oreo uses Oreo cookies and butter instead. The Burnt cheesecake has no base at all.
What makes each flavour different
- Passion Fruit: made with passion fruit puree. The menu says its slight sourness balances the richness of the cheese.
- Apple Crumble: French green apples, cooked, with a crumble of rolled oats, brown sugar and cinnamon. The menu lists it with caramel sauce.
- Belgian Choc: Callebaut dark chocolate and Callebaut milk chocolate in the filling.
- Carrot cake: a layered cake of carrot sponge and walnuts with cream cheese between the layers, spiced with cinnamon.
How a slice is cut
A slice is one twelfth of a Large 23cm cake.
Allergies
Our cakes contain dairy and wheat, and we do not make gluten-free cakes. The carrot cake also contains walnuts. If you have an allergy, message us on WhatsApp before you order. Our FAQ has the details on sizes, delivery and ingredients.
Try them
Come by the shop, open Monday to Saturday from 9:30 to 21:30, or look through the menu to order a slice or a whole cake.