Betterburnt

THE VERDICT

What began as a lockdown project in 2020 has grown into one of Melbourne’s most reliable dessert destinations (and, if you ask us, the city's creamiest cheesecake).

Betterburnt has the numbers to back it up: in its first year alone, it sold over 5,000 whole cakes and 30,000 slices of Basque cheesecake. 

Owner Kai Yee Ho brought the business into its current physical location on Glenferrie Road in March 2025, after spending years perfecting the texture that defines Butterburnt's cakes. The Basque cheesecakes feature an ultra-creamy (almost unbelievably) smooth centre that’s achieved through small-batch baking, not to mention Ho’s professional background that spans Lune Croissanterie, William Angliss, and a degree in Chemical Engineering. An unusual combination, sure; but if it works, it works. 

The Betterburnt in-store experience is built around discovery: there’s a rotating daily selection of flavours available by the slice, and sampling is encouraged. For those who want to linger with a barista coffee alongside their treat, there’s also seating inside and out. 

The original Basque cheesecake has been the bestseller since day one, but there are over 15 flavours to choose from to keep you coming back. Yuzu (our fave), pistachio, pandan, matcha, nutella, and rotating seasonal flavours build out the full menu. 

Whole cakes can be pre-ordered through the website, and are baked and garnished as close as possible to the pick-up time for ultimate freshness. What’s more, all Betterburnt cheesecakes are gluten free, vegetarian, and made with pasteurised ingredients. So if you’re after a serious Basque cheesecake, there’s really no question about where you need to go.

Imagery: Betterburnt | Supplied