Cheesecake Doughnut London — Dolce Cheesecake at Bombolone

Cheesecake has been around for 4,000 years. The ancient Greeks served it to athletes at the first Olympic Games. The Romans took it across Europe. Every culture since has made their version.

In Poland, the version is twaróg — sweet cottage cheese, smooth and gently tart, eaten at breakfast, at Easter, at the kitchen table when you were small. In Italy, the version is ricotta. Soft, fresh, barely sweet.

Dolce Cheesecake is where both of those traditions end up. No-bake cheesecake cream made in-house every morning. The sweet cottage cheese doughnut Pawel ate at home as a child — in Italian brioche-style dough, on Whitcomb Street.
Not too sweet. Properly satisfying. The one Sonia has for breakfast.

Cheesecake is one of the oldest desserts in the world. The ancient Greeks made it with fresh cheese, wheat and honey — simple, clean, satisfying. They served it to athletes at the first Olympic Games. The Romans took the recipe across Europe and it became something different in every country it touched.

In Poland, it became sernik — made from twaróg, a sweet cottage cheese with a gentle tang. In Italy, it became torta di ricotta — soft, barely sweet, eaten cold. Two traditions, both built on the same thing: fresh cheese, minimal sweetness, genuine flavour.

Dolce Cheesecake sits between those two traditions. Paweł grew up eating sweet cottage cheese doughnuts at home in Poland — they were on the breakfast table, at celebrations, in every kitchen that felt like home. When Bombolone’s menu was being built, the cheesecake doughnut wasn’t a trend decision. It was memory.

The cheesecake cream is made in-house, no-bake, every morning. The Italian brioche-style dough carries it without competing with it. This is what happens when a 4,000-year-old dessert meets a doughnut.

Most don’t get this right.

It starts with the cream. No-bake cheesecake cream, made in-house every morning. Not from a jar, not from a sachet — from scratch, the way it should be. Smooth, light, gently tangy. The kind of filling that tastes like someone made it with the right ingredients because they wanted it to taste right.

Then the dough. Italian brioche-style — soft, airy, made to carry a delicate filling without becoming heavy. Filled by hand, not by machine. The cream reaches the centre.
Then the glaze. Fondant Ultra White — smooth, clean, minimal. The pale surface that lets the white chocolate drizzle and coconut flakes do their work on top. Nothing excessive. Everything intentional.

The coconut flakes add a subtle texture that most people notice on the third bite. The ‘B’ chocolate piece finishes it.
This is the doughnut that doesn’t need to shout. It just tastes right.
If you’ve had a cheesecake doughnut in London before, this is where it changes.

One bite and you’ll get it.

Our bakers start before sunrise every morning — not to reheat, but to begin from scratch.
The dough was refined over six months before the first doughnut was ever served.
The cheesecake cream is made in-house, no-bake, fresh every morning. Made in-house every morning. The coconut flakes on top are the final decision in a process that starts before the counter opens.
Within the first month of opening, Bombolone became the #1 ranked bakery in London on TripAdvisor. 5.0 stars. Over 120 verified reviews. Held ever since.

Dolce Cheesecake is Paweł’s personal favourite. It’s also the one Sonia has for breakfast most mornings. If the two people who built this place both reach for it first — that tells you something.

Katie Y “Tried the cheesecake one and 5 stars! Highly recommend. Can’t wait to already come back for more!”

Tour15908308408 “The cheesecake and raspberry donut was simply incredibly delicious.”

Frank D “If luxury was a taste, this would be it. Couldn’t stop myself and had two.”
Cooper’s P “WOw, what wonderful and tasty doughnuts. Definitely will not be disappointed.”

If you’re looking for the best cheesecake doughnut in London — light, creamy, made that morning — this is where people keep ending up.

In Italy, breakfast — la colazione — is not a meal. It’s a moment.
A cappuccino at the bar. A filled brioche, soft and barely sweet. Gone in three bites. Then the day begins.

The Italians figured something out that most people haven’t: breakfast doesn’t need to be heavy to be good. It needs to be right. The right thing, made well, eaten without guilt. Small, sweet, satisfying. Then you get on with it.

Dolce Cheesecake is that doughnut. Not too sweet. Light enough that you don’t think about it for the rest of the morning. The cheesecake cream is made in-house — smooth, gently tangy, nothing excessive. The dough is soft. It works at 9am in a way most doughnuts don’t.

Sonia has one most mornings. A Dolce Cheesecake and a flat white from the Moresso blend — Brazil, Nicaragua, Ethiopia, graded 80+ Arabica. The milk softens the coffee. The cheesecake cream does the rest. Two minutes from Trafalgar Square, before the National Gallery opens. That’s the Italian breakfast on Whitcomb Street.

If you’re looking for a light breakfast near Trafalgar Square — coffee and something made that morning, not a chain pastry reheated at 7am — this is where to come.

“I ordered it for breakfast and I understood immediately.”