Business Spotlight: Steve Buresh's Cheesecake Store

This week, we caught up with Steve Buresh, owner of Steve Buresh’s Cheesecake Store, to learn more about this expanding business, which delivers freshly made cheesecakes to restaurants and people across the country.

1. Tell me about the business. How did you get started and how long have you been around?

In 2001, I found that making cheesecakes gave me a break from the hustle and bustle of my job in the auto industry. I was making cheesecakes for friends and family when one day I found myself disappointed by a slice of cheesecake I was eating. It was dry and the flavor was just not there. I could tell it was mass produced, even though it stated on the container it was fresh and still family made. I knew I could make a better cheesecake, so I started making my grandfather’s chocolate chip cheesecake recipe from his restaurant, Frank Buresh’s Lobster House in Brookfield.

Originally, I called my business Buresh's Bakery, but then decided to follow my grandfather and name the business after myself: Steve Buresh's Cheesecake Store. I began making and giving out so many cheesecakes that I decided to just specialize in cheesecake design. 

I'm building a company where employees and families are treated with respect and am producing a cheesecake my grandfather would be proud of, with cream cheese made from milk from cows, not treated with hormones; real eggs; real sugar; and homemade toppings.  As I say, "Fresh from Buresh!” 

Today, my cheesecakes are sold at  and  in Romeoville, and and on Taylor Street in Chicago.

2.  How does the business work? Are orders placed online and then the cheesecakes are delivered?

The business is a mix of wholesale to restaurants and "fresh-to-you" delivery. Retail customers go online and place their order and select a date for delivery. All orders, no matter how big or small, require 48 hours' notice. We make the cheesecakes at the time of order so they are fresh.

We also make all of our own chocolate and caramel, along with our fresh fruit toppings. All cheesecakes are on a secret recipe graham cracker crust that is made a special way to ensure the ending of the cheesecake is like eating another dessert. It’s like a dessert for your dessert!

Delivery is free in a 10-mile radius of Romeoville and then every 10 miles after that is a $3 charge. The only time our cheesecakes are frozen is when they are shipped across the country. I visit restaurants weekly to ensure they receive the freshest cheesecakes for their customers.

3. Where are the desserts made?

We make all of our desserts in a rental space that is not open to the public in Homer Glen. It’s a commercial kitchen made just for small businesses that don't need a huge retail spot.

4.  Where did the recipes originate?

The original chocolate chip recipe came from my grandfather, and the rest I designed, like the PB&J. Other requests come from restaurants, like the Spumoni, and some from loyal customers, like Butterscotch Pecan.

5. How many employees are involved in the business?

Right now it’s still only myself and my wife, but soon we will be hiring a crew to make cheesecakes while I work on acquiring more accounts. The staff will work off my strict recipe guidelines.

6. Do you have a physical location for the business?

No storefront yet, but coming in the future as we grow.

7. What areas do you serve? Where do you deliver?

We ship anywhere and deliver to whoever has a craving for fresh cheesecake. For more information, or to order, visit www.cheesecakestoreonline.com