About

The bakery on 24th Street.

24th Cheesecakerie is a small-batch cheesecake bakery in Toledo, Ohio. We bake twenty-eight varieties — the classics done right plus a rotating cast of seasonal flavors — and ship them overnight refrigerated across the continental U.S.

We value our products based on three things: freshness, creativity, and an awesome baking team. Everything we make is mixed by hand in small batches, slow-baked in a water bath, rested overnight, and packed fresh before it ships.

“Cheesecake is patience. You can taste when someone rushed it. You can taste when someone used the off-brand cream cheese to save twelve dollars. We don’t do either.”— The bakery team

How we bake

Hand-mixed in small batches — no industrial mixers, no shortcuts. Whole-fat cream cheese (the kind that comes in foil-wrapped blocks, not tubs), cage-free Ohio eggs, cane sugar, and Madagascar vanilla beans that we split by hand each morning.

The cakes bake at 225 degrees in a water bath for ninety minutes. They rest at room temperature for two hours, then refrigerate overnight before they’re cut, boxed, and shipped. From the first egg to the cake leaving the bakery is about eighteen hours.

How we ship

Everything goes overnight refrigerated UPS or FedEx, packed in insulated foam coolers with dry ice. Most orders that leave on Monday–Wednesday arrive by Thursday across the lower 48. We don’t ship Thursday afternoon, Friday, or weekends — cheesecake hates sitting in a warehouse over the weekend, and we won’t gamble on it.

Where to find us

The bakery is in Toledo, Ohio. We’re a working bakery — no retail counter — but pickup orders are welcome with 48 hours notice. Email Cheesecakerietoledo@yahoo.com or call (734) 865-0169 any business day.

The name

“24th Cheesecakerie” — named for the street the bakery started on. The kitchen has moved twice since, but the name stuck.