Seems like the current hype remains all over basque cheesecake, or better known as burnt cheesecake. As we thought we could get our hands on just a slice at @keongsaikbakery, they proved us wrong at 12pm on a Saturday afternoon and were told that the next batch would be out at 2pm.

By 1.50pm, a long queue was already formed in the packed cafe which originally had minimal walking space. Within half an hour, even with the restriction of 2 slices per flavour per customer, everything was sold out. We finally got a precious slice of the Pandan burnt cheesecake, amidst some unhappiness that was happening. Well, crowd control should really be improved. Supply wise, we do understand that they are really working hard on it.

Unlike the oozy original burnt cheesecake, the Pandan-flavoured cheesecake exudes a floral, grassy aroma of the Pandan leaves while having a thicker consistency, additional creaminess from the coconut cream. Fans of coconut cream, this would be perfect for you, with a hint of sweet nuttiness. Curious to find out what the 4 types of cheese that were used, only to have “secret” as an answer by the staff. Oh well. I would have liked to try the Two-Face, two-in-one with original and matcha, but wasn’t available till later part of the day.