Delicious smooth textured chocolate cake.. was like angel food, pound cake, and light bakery cake combined.. like no other cake I've had.

I love this place. I've only been twice, but I recommend the original, then the chocolate, then the cream. It's quick; you go in, order, and then on you're on your way out.

We had the cheesetella which was light and fluffy. I found the combination with the American cheese inside slightly strange, but it was still good. We also sampled the Ube Cheesecake, also fluffy, with a cheesecake flavor. I actually preferred that and would loke to try a larger portion and other flavors from the shop as well. The Cheesetella makes four very generous servings for $12.

Ube-obsessed, so naturally I loved the ube cheescake. Loved the signature fluffy and bouncy texture, but don't buy if you're expecting the good ol' creamy NY cheesecake. Ambiance good! Service good!

Best items I've had so far are original/plain castella and chocotella. Both are light and fluffy, like a cross between sponge cake and the airy type of cheesecake. Plain castella has no filling, while chocotella has mini chocolate chips spread out along the bottom. Not too sweet but are very tasty! I've also had the ube cheesecake and one of their milk tea drinks. Ube cheesecake was quite delicious! Its decent ube flavor and almost creamy texture make it richer in taste compared to the castellas, but it's still super airy. I honestly prefer castellas to cheesecakes, though. Lastly, the milk tea was pretty standard - sweet and creamy. I thought it was expensive for the size it came in, especially since the drink itself was just ok. Anytime I bring or gift a cake from here, it's a hit with everyone. Can't go wrong with their baked goods. Plain castella being $11.25 is competitively priced for the quality. The shop itself is very small but with a bright and clean interior. Staff are friendly, and they'll usually have samples of their popular items near the register. Quick service, and they take card or cash. Parking in the plaza lot is fine but usually busy and bustling with people.

Great light Ube cheesecake. Got this for a bday dessert dinner. Small store and not much on displace, you have to ask and they bring from the back.

Wow! Had the ube cheesecake here and it was sooo delicious. Not as egg-ey as uncle testu, and texture was so soft and melt in your mouth. Had a hint of ube. Delicious and can't wait to try more flavors!

This is a Korean owned cheesecake/castella shop located in the Harvard Place Shopping Center at the corner of Harvard Avenue and Main Street. Corner Bakery is visible at that corner. Cheesetella is nestled on the left side when facing Ralphs. Let me first say that this Asian dessert is not for everyone. They are small moist spongy cakes with subtle cheesecake flavor. My kids and I like them, but somewhat bland for my hubs who is used to heavy flavors like at, for example, Marie Callender's and Cheesecake Factory cheesecakes. I've tried the original and ube cheesecakes ($16ea), as well as the original castella ($11.25?), creamtella ($13) and chocotella ($12). I liked them all, but if anything, preferred the ube cheesecake, creamtella and chocotella over the originals. The cheesecakes were soft and moist yet light and fluffy. Similar still slightly different than the Japanese fluffy cheesecakes, but all yummy nonetheless. The creamtella has a layer of whipped cream in the middle, and the chocotella has chocolate chips that sink to the bottom when baked so it's like a layer of chocolate. They opened just a few years ago, but between then and now, I see a big difference in size and even in the amount of cream/chocolate chips in the castellas, which is sad (not to mention price hike, too). The cheesecakes are about 6 inches in diameter, but they seem smaller now perhaps because they either made them shorter in height? The castellas also shrank in size. It used to be a nice big size in the beginning, about 8x6-ish, but now it's noticeably smaller than that. The creamtella used to have an abundance of cream, but now doesn't even cover ever corner. The amount of chocolate chips in the chocotella were heavy enough to bake into a weighted layer of chocolate, but now that layer isn't as dense as it used to be. The baked finish isn't as smooth as before either, lots of cracks and uneven surfaces (see pics). Regardless, they still taste good, and I do try to support small businesses. They are pretty empty during the weekdays (I can't keep eating cheesecake and castellas every day though), and on top of the that, there's inflation and expensive Irvine leases so hopefully they can survive these hard times.