Unpopular opinion but most Basque Burnt Cheesecakes are a joke. For those who are unaware, Basque Burnt Cheesecake is the counterpart of the classic New York Cheesecake. Instead of a smooth surface and cookie crust, bakers intentionally bake it at a higher temperature to burn the surface whilst retaining a slightly gooey center. Inexperienced bakers have taken advantage this convenient feature to flood the market with lemons. Unfortunately, it’s gotten to the point where I’ve forgotten what good Basque Burnt Cheesecake tasted like, and I was grateful for Amelia’s Homemade Carrot Cake for salvaging it.

What makes a good Basque Burnt Cheesecake?

The burnt surface is one of two key features. It’s not just for show, with a vital responsibility of imparting a smoky, caramelised flavour. It’s also imperative not to over-bake it, which will result in a leathery coat and an unpleasant char.

Next, the core has to be slightly denser than a New York Cheesecake, slightly undercooked for a touch of gooey, melty goodness.

Amelia nailed the caramelisation. But, while the core wasn’t as gooey as I hoped for, there was a still a good amount of textural difference.

Some cafes flex with 4 types of cheese in their batter. I’m uncertain of the composition in Amelia’s recipe but just trust me. The flavour of the cake was incredibly addictive.

Amelia’s Homemade Carrot Cakes

Besides Basque Burnt Cheesecakes, Amelia’s Homemade Carrot Cake started shop with- you guessed it- carrot cakes.

We tried their Original and Pumpkin ($10 each). Both were loaded with white raddish, mushrooms and Chinese sausages. They’re good the way they are, but we chose to re-fry this on the stove after slicing them for an extra layer of crisp.

I value tradition, but I would choose the Pumpkin over the Original; the touch of sweetness from the pumpkin elegantly balanced the savoury elements of the carrot cake.

How to order?

You can order Amelia’s Homemade Carrot Cakes and their latest Basque Burnt Cheesecakes ($40) through WhatsApp at +65 9451 9040.

*This article is written in collaboration with Amelia’s Homemade Carrot Cake

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