Its official – we’re moving into Phase Two tomorrow, which means dining out is back on the menu. While that bodes well for most F&B establishments, we’d have to say it means a little more to one of the year’s best, and still enduring, dessert trends: Basque burnt cheesecake.
The dish first appeared at Olivia Restaurant & Lounge, where it proved popular enough to inspire quick reinterpretations (think hojicha, matcha or kaya-inspired variants). A big ol’ slice of cheesecake that is deliciously oozy in the centre, while sporting an Instagram-ready caramelised top seems to be a recipe for success; although the verdict is yet to be out on whether this trend will go the way of coffee buns and rainbow cakes.
Depending on whether you’re looking for that lava-like cheesy flow or something a little denser, we’ve scrounged up some of Singapore’s best Basque burnt cheesecakes.
Image courtesy of Olivia Restaurant & Lounge.