I started making cheesecakes in 2014 after my mom brought out two New York–style cheesecakes for Thanksgiving that I would have sworn came from a restaurant. When she told me she made them from scratch, I had to learn how. We baked a few together—and I was hooked.

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In October 2017, I launched EK’s Cheesecakes on Instagram, hoping to get a few orders for Thanksgiving. While working full-time, I was making cheesecakes on the side—long days, but something I genuinely loved. That passion led me to a job at a bakeshop in Ann Arbor, where I worked in the bread department while continuing to grow my own business.

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As things picked up, I was faced with a choice: stay in my role or fully commit to what I had started. That push was everything.

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By 2022, EK’s Cheesecakes became my full-time focus. What started with porch pickups during COVID has grown into a business producing dozens of cheesecakes each week for wholesale partners and custom orders alike.

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I truly love what I do—and I hope that comes through in every cheesecake.

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-EK