• Learn to make baked and non-baked cheesecakes with neat and smooth surface, no more cracks

  • Learn to make 7 perfect shortbread shells not only for neat appearance, but also for well-balanced taste of the cheesecakes

  • Learn to make scrumptious textures to complement the cheesecakes flavours and to decorate the cheesecakes elegantly without coloring the cheesecake mass

  • Master 7 delicious cheesecakes and use this ready-to-sell collection in your pastry business


  • Pastry learners who want to take  their mastery to a new level. You need foolproof recipes and techniques, guidance and support from a professional instructor. 
  • Coffee shops, pastry shops or home bakeries ownersYou need delicious and luxuriously dressed cheesecakes to enrich your pastry assortment with new flavours
  • You are a confident cheesecake maker but want to get new recipes and skillsYou want to experiment with new flavors and textures techniques to create elegant, modern cheesecakes

Strawberry Heart baked cheesecake

The Strawberry Heart is a classic version of baked cheesecake with vanilla. To make it charming, let's bake it in the heart shape. 

Chef Alexandr Trofimenkov covered the surface of the cheesecake with bright strawberry jelly and creamy necklace. The cheesecake will have well-baked classic shortbread shell with rich tasty color. 

Capuccino baked cheesecake

This cheesecake is special because it consists of two layers: milk chocolate ganache and cheesecake mass with coffee. 

The combination of the cheesecake flavours reflected in the artistic two-colored shortbread base. The Cappuccino cheesecake is decorated with a rhythmic coffee cream waves and cocoa nibs.

Speculoos baked cheesecake

Every texture of Speculoos cheesecake seduces with its scrumptious look: glossy caramel, creamy roses, well baked Speculoos and magnificent colour of the cheesecake base.

To enrich cake's flavour and look, Chef Alexandr Trofimenkov added the pieces of Speculoos into the Cheesecake mass and dress the cake into the shell made out of Speculoos. 

Luxuriously dressed, it will be a tasty highlight at your special event

Chocolate baked cheesecake

The charismatic Chocolate cheesecake covered with tasty chocolate glaze and decorated with wavy ribbons of whipped ganache.

In this cheesecake combined the noble power of chocolate with the mildness of cheese. As a result, you will obtain beautiful smooth texture, it will be silky and creamy. A real pleasure to taste. 

Raspberry-Mohito non-baked cheesecake

This Cheesecake is non-baked. It will please you by it's moist texture along with mint and lemon freshness. We have opted for a non bake cheesecake on purpose. This method allows you to create and keep expressive flavors of mint and lemon. 

The texture of the cheesecake mass is moist and tender, with nice particles of mint creating the appealing look. It's extremely light, fluffy and delicious! 

Pistachio baked cheesecake

This is all about pistahio cheesecake. Each texture of this Cheesecake will contain pistachios: the praline, the cheese mass, and the shortbread base. 

The textures create an amazing balance of baked shortbread with chopped pistachios, rich soft praline and moist cheesecake mass.

Caramel baked cheesecake

The first thing that makes Caramel cheesecake special is the delicious color of the baked shell with white and black sesame seeds.

Second, you see the stylish Nougatine disc that complements the caramel with crunchy and prominent sesame flavor. Behind the fine caramel swirl, we see the appetizing texture of the cheesecake. 

This course is closed for enrollment.



Pastry chef, French pastry tutor

From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.

He also designed and opened the production of luxury pastries in Dubai.

Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.