Chef Sven Schindler

With a passion for food and all things baked, acclaimed in his own mind Chef Sven Schindler, creates cheesecakes with modern influences build upon the basics. German born now a California native, he utilizes the local and farm-to-table philosophies as he brings rich and bold flavors to his baking.

Cheesecakes such as the Savory Minx with roasted bell peppers and ricotta and coat cheese epitomize his blending of the character, taste and love of baking. He also emphasizes fresh ingredients as mch as possible but is not opposed to using packaged goods.

Sven took the helm at baking his family cheesecakes, but Mom is still looking over his shoulder since a lot of the receipes and techniques were handed down from her. Sven began his culinary endevours at an early age along side his Mom and Dad as they baked and cooked extensively, and later at Side Shop Cafe - their family Cafe.

Self taught, he perfected his baking skills with his wife, California born and raised in Hayward, quickly developing a love and appreciation for the influence his wife brought to art. He spent many afternoons cooking and baking with his mother, who first introduced him to baking and cooking principles of using fresh and local ingredients in cooking.

Brandon Schindler

Soon to be classically trained at the Culinary Institute of America, Brandon begins his up and coming baking career while working at his own techniques and following tried and true family receipes.

Perfectly baked, perfectly textured, and perfectly presented. Our Naked Cheesecake is our version of a New York Style cheese cake, and it's so delicious it brings praises from everyone. It comes to you light and rich with dairy butter, real cream, farm fresh eggs, and a homemade sweet graham cracker crust with a zing. It's a velvety delight you'll personally love, or that you'll be proud to serve this holiday season.


My Little Pumpkin is a Holiday Classic! We've combined the delicious spiced pumpkin flavors of Christmas with our decadently creamy cheese cake to create this rich and luscious dessert. Sophisticated and all-American, it satisfies the yearn for home and hearth in all of us at this time of year. This uniquely flavored cheesecake is limited to the holiday season - read more below.


Perfectly baked, perfectly textured, and perfectly presented. Our Luscious Blueberry is wonderful! Buttery thick graham cracker crust for a base... our luscious lemon infused Naked Original cheesecake topped with a double layer of juicy sweetened blueberries* and finished with a drizzle of blueberry purée. The phenomenal taste of blueberries and cream cheese is in every bite. It's a velvety delight you'll personally love, and, that you'll be proud to serve.

The Savory Minx

Grab a bite and enjoy this cocktail nibbler with a group of friends or by your lonesome. Perfectly roasted bell peppers provide an exotic undertone to this spicy and Savory Minx. Savory cheesecakes make a delicious and different hors d’oeuvre which looks similar to its sweet sister. But instead of looking for the sweet topping and a cup of coffee, spread it on crostini and pour some Chateau Rieussec Sauternes - your lover will melt in your arms.

 

Naked Cheesecake is located in the heart of the Bay Area. Each aspect of Naked Cheesecake exudes comfortable casualness associated with our laid back culture.

Our cakes are made of the freshest, all natural, finest ingredients available. All cheesecakes are made from scratch to order. We use only the best ingredients - fresh grade AA butter and whole eggs, C&H pure cane sugars, pure vanilla extract, Ghiradelli Chocolates, fresh roasted nuts, fresh fruit, and of course real Philadelphia Cream Cheese. We start with the best ingredients, add a lot of love to our old recipes, and end up with great cakes!

Customers are always asking for special flavors or ingredients and we welcome those requests - it provides us to expand our flavors. Perhaps we'll even develope your signature flavor!

OUR PLEDGE

Naked Cheesecake is
committed to bringing quality baked goods with the best ingredients at our disposal. We maintain a home baking environment and hope that all our products are well received. If for any reason you are dissatisfied with any of our cakes or goods - we'll make every effort to provide you with an alternative.


Our Ingredients

Our cakes are made of the freshest, all natural, finest ingredients available. All our cheesecakes are made from scratch to order - we don't have them sitting around. We use only the best ingredients - fresh grade AA butter and whole eggs, C&H pure cane sugars, pure vanilla extract and vanilla pods straight from Tahiti that have a nice, strong, and robust flavor, Ghiradelli Chocolates, fresh roasted nuts, fresh fruit, and of course real Philadelphia Cream Cheese.

For our Bluberries we look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness.

The Strawberries are fragrant, plump, firm, uniformly sized, bright-red berries with no white or green shoulders at the stem end.

The Eggs provide leavening; add color, texture, flavor and richness to the batter. They are very important in helping to bind all the other ingredients together.

We start with the best ingredients, add a lot of love to our old recipes, and end up with great cakes!

Cutting a Dense Cake

Cutting through a moist, dense cake can leave a lot of extra cake on the knife, making it messy and difficult to use. To keep slices neat and uniform and the knife blade clean, heat the blade of the knife before you cut each slice. Cut only the number of slices that you will be serving, to keep the balance of the cake from drying out. Once the slices are cut, use a triangular cake server to transfer the wedges to serving plates.

Heating the Knife

Have ready a tall glass or pitcher filled with hot water and a long, sharp knife. Dip the knife in the water and let sit for a few seconds to warm the blade for cutting.

Wiping the knife clean

Holding the sharp side of the knife away from you wipe the blade dry with a paper towel.

Cutting even slices

Using the hot knife, lightly score the topping to divide the cake into halves and then into quarters. Within each quarter, mark more slices to equal the number of servings you need. Dip the knife in the water and wipe clean before each cut is made.

Long term Storage

Cheesecakes store very well and can also be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the uncovered cheesecake in the refrigerator overnight.