Gooey-good treats too yummy to resist

Toasty, cheesy and creamy, it's easy to see why the rampant appeal of the ugly-but-delicious Basque burnt cheesecake has become such an undeniable one in Singapore.

Bakeries, restaurants and patisseries here have caught on with the unabating trend and are now offering their own versions of the coveted Basque Country contribution to the pastry world. Here, we list down some of the best ones in town.
 

Bakery Brera & Fine Foods


It there was an award for the best looking Basque burnt cheesecake in town, these guys will easily take the cake (pun intended). It's as if its top is burnt and glazed specifically to entice you to take a chomp, revealing a dense and textured middle. Vanilla pods, sour cream and even rum used add to the aromatics of the cake, and trust us when we say it definitely tastes as good as it looks. A slice goes for $8, while a whole cake is $66.
 

Basque Kitchen by Aitor


When it comes to deciding which is the best Basque burnt cheesecake in Singapore, leave it to a Spanish native to set the standard. And at one-Michelin-starred Basque Kitchen by Aitor, you can expect just that. Chef Aitor, with his familial roots grounded in Basque Country, offers a classic take on it, using buttery, smoky Idiazabal cheese. It's $78 for a whole cake, or $16 a slice for takeaway and delivery.
 

Keong Saik Bakery


Those looking for local or creative spins on the burnt cheesecake can find it here. The quaint bakery was already known for offering Singaporean favourites like kaya toast paired with a fragrant cuppa kopi. But many now come for their Burnt Cheese Cruffin ($6.20), Original Burnt Cheesecake ($8.30 a slice), as well as seasonal flavours such as matcha and pandan. Try their Mao Shan Wang Burnt Cheesecake (walk-ins and preorders only) too, made using fresh durian puree from a local fruit store.
 

Olivia Restaurant & Lounge


Oozingly creamy with a molten middle, made using piquant blue cheese and sporting a soft, crumbly crust for an amazing bite, it's little wonder why Olivia's take on the burnt cheesecake is so popular. Buy them home by the slice ($14), or in 5-inch ($45) and 8-inch ($76) sizes depending on how greedy you think you're gonna be. They've got a toothsome chocolate variant too ($88 for 8-inch), for all you cocoa fiends out there.
 

Paparch


What started as a home bakery business has now spawned a cult following for their meltingly-good burnt cheesecakes. Some call their Original Burnt Cheesecake ($60 for whole cake with delivery) the best one in town, while their new Matcha Burnt Cheesecake has its own legion of fans too. And based on how their pre-released monthly delivery slots get filled up so fast each time they're opened up, we think the craze isn't dying anytime soon.
 

Queic by Olivia
 


 

Yes, Olivia’s delicious cheesecakes have become so wildly popular that the restaurant and lounge has decided to set up a new cafe entirely dedicated to cheesecakes. It’s as amazing as it sounds, because you can get the original Olivia cheesecake/tart here, in slices, a whole cake and even a personal size portion. The more adventurous should seek out their chocolate cheesecake, Idiazabal Cheesecake (crustless), and American Cheesecake Macaron. If we could swoon over cheesecake, we would. 
 

Sinpopo Brand


While they're best known for their decadent take on cakes with a local spin, such as their Gula Melaka and Pulut Hitam cakes, their Basque Burnt Cheesecake ($42 for 6-inch) has managed to shine too. Go for this one if you're not into the OTT gooey, sinful renditions like the others have done. Theirs is light and soft, yet still cheesy enough and boasting a nicely torched top for a good balance of smokiness and richness.
 

Txa Pintxo Bar


An establishment within The Alkaff Mansion started with Basque natives in the kitchen, expect the famed culinary region's roots to run deep here. And at Txa, it's their Original Burnt Cheesecake ($45 for 5-inch, $70 for 8-inch)—or as they call it in Spain, the Tarta De Queso "La Vina"—that you want. They follow the original recipe as it was first created in San Sebastian way back when, resulting in a cake that is fluffy and toasty, yet smooth and creamy all at the same time. It's also one of the least cloyingly-sweet ones in town, so it doesn't feel too heavy indulging in more than one slice.