What began as a family patisserie has evolved into one of Tashkent’s defining café brands, yet it still feels warm, familiar and unmistakably domestic. Spread across two floors, this branch devotes its ground level to immaculate pastry displays, while the upper floor offers a calm space to linger over coffee and dessert. The interiors borrow from a gentle, romantic vision of Provence: painted wooden cabinets, porcelain vases, elegant shelving and round pedestal tables create the feeling of a thoughtfully lived-in home rather than a chain café. The displays are lined with an endless assortment of cakes, pastries and freshly baked breads — the heart of Safia’s identity, even as many locations now serve a full menu of hot dishes.
The Basque cheesecake is soft and delicate, with none of the excessive density often associated with the style. Its lightly caramelised top gives way to a smooth, creamy centre, where the flavour of cream cheese is clearly defined and balanced by a restrained sweetness. A milk chocolate topping is available as an addition and pairs naturally with the cheesecake’s cream cheese base. The only drawback is the presentation: each slice is served in the protective film in which it is displayed. It’s an understandable choice for a café chain, though it slightly detracts from the overall experience. Alongside the classic version, the display also features chocolate, tiramisu and lighter Basque cheesecake variations.
Giotto has built its reputation on two things: signature gelato and Belgian waffles. The branch on Taras Shevchenko Street feels unlike anywhere else in the city, its interiors resembling a lush conservatory filled with large leafy plants that bring freshness to every corner. Colourful posters of the café’s desserts and gelato share the walls with photographic scenes from across Italy, while a large revolving display of imported sweets naturally becomes the room’s focal point. Beyond desserts, the menu offers a full range of Italian classics, from pasta and Roman-style oven-baked pizza to light Mediterranean salads.
Basque cheesecake — 41,000 UZS
B& B is one of the cafés that helped shape Tashkent’s coffee culture, earning its reputation by putting expertly brewed coffee first. The aroma hits before anything else, filling the space from the moment you walk in. The interiors take their cues from industrial loft design: timber partitions, leather booths and metal lighting set the tone, while oversized murals of mist-covered mountains and coffee plantations nod to the origins of the beans. The menu revolves around specialty coffee and generous breakfasts, with a small selection of hot dishes completing the offering.
The Basque cheesecake is served with liquid chocolate and a crisp crumble, although the menu also features several other variations with different toppings. The texture is slightly dense, yet surprisingly soft and delicate, with the well-balanced flavour of quality cream cheese coming through clearly. The evenly caramelised top is beautifully baked, while the deep, rich flavour of the chocolate completes the dessert beautifully.
The Basque cheesecake is modest in size and served with a chocolate sauce on the side. Even before the first bite, its clean-cut slice suggests a denser texture — an impression that proves accurate. Rather than the soft, delicate consistency expected of a Basque cheesecake, this one is firm and noticeably grainy, with a texture closer to a baked cheesecake than a creamy centre. Its top is baked to a deep caramelised finish. The accompanying chocolate sauce, served in an espresso cup, is less convincing. Overly sweet, it resembles an inexpensive chocolate spread in both flavour and texture, leaving a distinctly grainy finish on the palate.
Basque cheesecake — 69,000 UZS
Basque cheesecake — 38,000 UZS
Breadly’s Basque cheesecake stays remarkably true to the original. Beneath its dark, deeply caramelised top is an exceptionally delicate, almost fluid centre with a smooth, creamy texture. The top is baked until deeply caramelised, taking on the dark colour characteristic of a traditional Basque cheesecake. Warm liquid chocolate is served separately in an elegant porcelain milk jug, allowing guests to control the amount of topping. The cheesecake is light and airy, melting almost instantly on the palate, while the cream cheese brings a refined balance of savoury and sweet. It is a particularly expressive example and a serious contender for the benchmark in our ranking.
Cake Lab has become one of the capital’s best-known pastry chains, recognised for its extensive selection of pastries and signature desserts. This branch is arranged across two distinct spaces. Guests are welcomed by a generously stocked pastry display at the entrance, while seating is spread across two separate dining rooms. The first is finished in soft pastel tones, with light-coloured sofas and globe pendant lights. The second feels more secluded, featuring round tables and burgundy armchairs, making it particularly well suited to larger gatherings. Alongside its dessert selection, Cake Lab also offers a full all-day menu, including salads, sandwiches, soups and pasta.
Basque cheesecake — 121,000 UZS
Basque cheesecake — 40,000 UZS
Breadly pairs the elegance of a European bakery with a refined, unmistakable aesthetic. Every branch follows the same distinctive design language, where lush greenery, decorative mouldings and vintage mirrors define the interiors. At the heart of each space stands a multi-tiered marble fountain, its gentle sound becoming part of the bakery’s atmosphere. The menu is best known for its artisanal bread, laminated pastries and beautifully presented brunch dishes.
We opted for the vanilla Basque cheesecake, though a pistachio version is available as well. The first thing that stands out is the texture. Silky, perfectly even and impossibly delicate, it all but disappears on the palate. Flecks of real vanilla run through the filling, bringing a subtle fragrance without ever drawing attention to themselves. The cream cheese is beautifully judged, adding just enough savoury depth to balance the dessert’s creamy richness. The chocolate topping is equally well made, and the cheesecake’s extraordinary lightness easily earns it a place among the strongest contenders in our ranking.
PAUL has remained remarkably faithful to the traditions that have defined the brand for generations, capturing the unmistakable character of a classic Parisian café. Archival black-and-white photographs and portraits, framed in dark wood, quietly trace its story back to 1889. The bakery display is impossible to miss, generously laden with the brand’s signature artisan breads, buttery croissants and beautifully crafted pastries. Seating is split between the main dining room, where deep azure armchairs lend a sense of comfort, and the terrace overlooking floor-to-ceiling windows. While baking remains at the heart of PAUL, the menu now extends far beyond pastries, with everything from Italian pasta and fresh fish to steaks, burgers and ice cream.
This petite Basque cheesecake reflects the assured craftsmanship of a classic European pâtisserie. Dense yet velvety, its texture carries a gentle buttery richness that lingers effortlessly on the palate. The deeply baked top takes on a rich mahogany hue, bringing with it the faint, elegant bitterness of burnt caramel, beautifully balanced by the cheesecake’s intensely creamy centre. A dark chocolate sauce is served on the side, its deep cocoa notes adding quiet complexity without competing with the dessert itself. Rich, deeply satisfying and unapologetically creamy, this is a Basque cheesecake whose generosity leaves a lasting impression.
Basque cheesecake — 70,000 UZS
1st: Breadly. The clear winner of the tasting and the definitive benchmark, exemplary in every respect.
2nd: Cake Lab. Claims a well-deserved second place for its exquisitely delicate, silky, melt-in-the-mouth texture and beautifully pure natural vanilla.
3rd: PAUL. Completes the podium with its rich, deeply satisfying creaminess and dark chocolate sauce.
4th: Giotto. A confident showing, distinguished by an evenly caramelised top and a finely judged balance of cheese notes.
5th: Safia. A simple yet genuinely enjoyable everyday cheesecake, ultimately surpassed by stronger contenders.
6th: B& B. The densest cheesecake of the tasting, with a texture more reminiscent of a homemade baked cottage cheese casserole.
