Chalong

CBD fusion eatery Chalong are known for their Josper oven-flamed, Thai-and-Japanese-influenced meat bowls – but they can now add Basque burnt cheesecake to that list. They’ve brought their mastery of temperature control – vis-a-vis sous vide and then flame-finished cuts of pork cheek or steak – to making the perfect trendy cheesecake. A combination of fine French cream and Australian cream cheese make for a supremely velvety and luscious centre when served chilled – or deliciously oozy served at room temperature. Of course, the cake wouldn’t be complete without the requite caramelised edge that makes for such great pictures.

Basque Kitchen by Aitor

It wouldn’t be right to talk about this dish without mentioning Basque Kitchen by Aitor. Headed by Madrid-born chef Aitor Jeronimo Orive, his cuisine wholeheartedly embraces his Basque roots. It’s this dedication to the classics that’s partially earned him a Michelin star in 2019. Burnt cheesecake at Basque Kitchen uses Idiazabal cheese, a firm cheese usually made from unpasteurised sheep’s milk in the Basque Country with a characteristically smoky, buttery flavour. This lends the cheesecake a uniquely toothsome texture – well worth going for an extra slice or three.

Keong Saik Bakery

If you haven’t been able to get your fix of creamy Mao Shan Wang this durian season (especially since durian delivery services seem to be perpetually snapped up as soon as they appear), you could opt for Keong Saik’s play on burnt cheesecake. After all, oozy decadence is the name of the game for Basque burnt cheesecake, and what better to achieve that then with fresh durian puree courtesy of Ah Seng Durian? There’s always the cruffin variant of the dish for grabs as well, an amalgamation of flaky croissant and the filling-rich bliss of a muffin and one of the biggest baking trends of last year.

Call 6909-3199 or fill in the form on their Instagram bio (it gets updated as they go along).

Cat and the Fiddle

It’s unsurprising that for a round-up talking about cheesecake, we’d mention Cat and the Fiddle. Started by consummate patissier Daniel Tay, whose resume includes creating Old Seng Choon and time at Les Amis, its take on the flavour du jour involves the use of Martabak cheese, an ingredient commonly used in martabak manis, an Indonesian dessert. The tang of the Indonesian cheddar contrasts well with the unctuous cream cheese. What results is a cake that’s a little sweet and a little savoury – but wholly memorable.

Olivia Restaurant & Lounge

Olivia Restaurant & Lounge boasts a menu heavy with Mediterranean influence, particularly Barcelona. With the claim to fame of starting off this whole trend in Singapore, their take on Basque cheesecake uses a tangy mix of blue cheese and cream to achieve that picture-perfect cheesy flow – not they’re any slouch in the taste department. We’re especially fond of the almond sable crumb crust that’s a perfect vehicle for the luxurious velvety cheese.

Whatsapp 8296-0740 or call 6221-0522.