Coffee shop [Cafe Reed Island] is a hideaway coffee shop on the 5th floor of a building near the Sanjo Ohashi Bridge. The Sanjo cheesecake, served in limited quantities daily in the store, has a firm, rich, milky mouthfeel and a flavor that makes the most of the ingredients. The number of cakes is limited, so early arrival is recommended.

The rare cheese cake at the long-established coffee shop [Francois Coffee Shop] is made with rich cream cheese and whipped cream, and melts in the mouth. The pastry store next door to the south also offers take-out.

Papa John's is known for being the first to introduce authentic New York cheesecake in Kyoto. The classic New York cheesecake is made with simple, high-quality ingredients and baked slowly, creating a perfect balance of texture, melt-in-your-mouth texture, and sweetness.

The Basque-style cheesecake, which can be enjoyed in a restaurant that makes use of the atmosphere of Shimadzu Corporation's former headquarters building built in 1927, is a replica of the local cheesecake that the patissier ate in the Basque Country, and is exquisite in its richness and smooth texture.

The cake is rich in cream cheese and has a melt-in-your-mouth texture. The owner patissier, Akiko Hirano, who has studied in the U.S., is the only person who could have created this authentic New York cheese cake.

Cafe CHISSA] offers cheesecakes made from Miyama heirloom eggs and milk. The owner, Mr. Takahashi, makes about 6 kinds of cheesecakes, his favorite sweet, by hand every day. The cheesecake with a hole in the middle is refreshingly rare and looks lovely, like cheese from a cartoon.

［After serving as the evening face of ELEPHANT FACTORY COFFEE for four years, Mr. Takada went independent and opened this coffee shop near Nishiki Market. The cheesecake, made to match the taste of Hyakkei Blend, is rich in cream cheese and eggs and lightly sweet.

The atmospheric appearance is reminiscent of a store standing in a back alley in Italy. The Basque cheesecake is a rich harmony of flavors, with carefully selected ingredients such as cheese made from milk produced by the chef's family in Hokkaido and brown sugar cassonade from France.

Chef Saishiro of Birichinata, a popular Italian restaurant in Shichiku, has started selling cheesecake as a takeout item. After many prototypes and about two years of work, the cheesecake was finally completed. One bite of the cheesecake is a mature treat, with its rich cheese and rum flavor spreading on the palate.

Specializing in gluten-free takeout with an all-gluten-free menu created by a chef with experience in vegan, vegetarian, and gluten-free restaurants. The vegan cheesecake is made with a nut and sake lees base and kneaded with plant-based cheese.

Soraao is a cheesecake specialty store located in Ukyo-ku, Kyoto, and sells mainly by mail order. Bananas from a banana farm in Kameoka City, Kyoto, and chocolate from Dari K, which has a store in Kyoto's Sanjokai shopping district, are used. Because the taste changes even with the mixture and the way it is mixed, this cheesecake is the result of many prototypes to bring out the best of each and preserve the flavors.