Greer's OC

Matt's Cheesecake was founded in 2017 by Matt Paine, a chef born and raised in Newport Beach. He specializes in the most decadent and delicious cheesecakes you’ll ever taste served in half-pint jars. HIs favors include Belgium Chocolate Cheesecake topped with dark chocolate ganache, and a chocolate cookie & almond crumble; Passion Fruit Cheesecake with passion fruit curd, passion fruit sauce, and a coconut & macadamia nut shortbread crumble; and Meyer Lemon Curd Cheesecake topped with graham cracker & macadamia nut crumble. For the holidays, he’s making Spiced Pumpkin Cheesecake topped with chewy caramel, toasted pecan crumble, and fresh whipped cream; and his popular Cranberry Sauce that started it all--simmered in freshly grated orange zest, cinnamon stick, black peppercorns, brown sugar, and organic evaporated cane juice.

Matt graduated from Newport Harbor High School and went on to graduate from the prestigious Culinary Institute of America in New York. Matt’s career in the culinary world started when he was just 15. He’s been working in restaurants such as The Cannery, he did an externship at Mélisse the two Michelin-starred restaurant in Los Angeles and worked in catering in several New York restaurants.

We recently discovered Matt’s Cheesecake and were so impressed with his amazing cheesecakes that we had to find out more.

Of all the desserts to choose from, what made you decide to specialize in cheesecakes?
Cheesecake is one of my all-time favorite desserts, but I've always been disappointed that nearly every restaurant offers a generic version of it. I've always been the type to do things differently, and the cheesecake was no different. I thought it was a perfect opportunity to elevate cheesecake to another level and make it my own. I wanted people to know that when they eat Matt's Cheesecake, there is no confusing it with anything else.

What was your inspiration to start your business?
Last year, five days before Thanksgiving, I thought that some of my neighbors might be interested in purchasing cranberry sauce from a graduate of the Culinary Institute of America in Hyde Park. I posted on NextDoor asking my them if they were interested, and sure enough, they were. Long story short, I ended up selling nearly 300 pounds of cranberry sauce in five days. This is where my inspiration came from. My neighbors asked me what I was going to do next, and that is when I got to thinking that this was the perfect opportunity for me to start a business that I was passionate about. I spent the next few months experimenting with different things before I landed on cheesecake.

Do you have a favorite cheesecake flavor?
Honestly, no. I think they are all fantastic. It really just depends on what I'm in the mood for.

What has the response been so far?
The response I've gotten in the first seven months has been really great. I have not heard one bad thing from any of my customers about my cheesecakes. They absolutely love them!

For holiday orders, how much time do you need?
For Thanksgiving, I will have all of my cheesecakes and cranberries available from November 16 or 17 and through November 22. I can guarantee availability as long as the order is placed by November 20, but I plan on making extra for those who don't get the orders in on time.

What sets your cheesecakes apart from any others?
I think there are five things that set Matt's Cheesecake apart from other cheesecakes:
1. The cheesecakes are served in personalized half-pint mason jars.
2. The flavors I offer are uniquely delicious.
3. The crust is not on the bottom of the cheesecake. It is served on top in the form of a deliciously crunchy crumble.
4. The cheesecake is the moistest and creamy cheesecake you will ever eat.
5. Matt's Cheesecake is cooked, but not baked. I have a unique method of cooking and cooling the cheesecakes, which give them their amazing texture.

To order for the holidays, or throughout the year, visit mattscheesecake.com call 949.701.2816.