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41 Keong Saik Road
Singapore 089146

(open in Google Maps)

Thursday:
08:00am - 08:00pm

Friday:
08:00am - 08:00pm

Saturday:
08:00am - 08:00pm

Sunday:
08:00am - 08:00pm

Monday:
08:00am - 08:00pm

Tuesday:
08:00am - 08:00pm

Wednesday:
08:00am - 08:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Their Burnt Cheesecake was certainly not a let down. We absolutely loved the combination of the firm exterior which wrapped around the gooey, cheesy centre. We expected an additional charred/caramelized flavor from the singed surface but there was none. But then again, we wouldn’t really know what to expect for our first try 🧀
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As the combination of 4 different cheeses resulted in a concoction with a sweeter edge, we recommend pairing the cheesecake with a good cuppa. Brewed with robusta beans, their coffee have a strong bitter flavor with a subtle charred aftertaste ☕️

Cutting into the crisp flakey outer layers of the pastry reveals a core of thick, gooey mao shan wang durian puree assuring you that you're getting the real thing. Didn't really taste much of the burnt cheese, but that was one detail that didn't bother me because all I really needed was the durian, really 😅 .
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The only other place I’ve tried Burnt Cheesecake is at the kins’, but based on my experiences there, the version at Keong Saik Bakery seemed underwhelming. KSB’s version lacked the gooeyness I’d learnt to associate with this trending dessert, and while the middle was slightly softer than the edges, it still wasn’t anywhere near melty texture. Maybe it’s just much harder to be consistent between batches, as I realised that the two separate times I had burnt cheesecake at the kins’ were quite different experiences too.

Pandan is a creative flavour, but didn’t hit it off so well with most of my colleagues. I think that the classic cheesecake flavour would have been better received, but they come out in batches and this was the only one available early in the morning.

1 Like

I didn’t really get what the fuss was all about initially now i think i do. My first ever taste of the much-talked-about burnt cheesecake, Keong Saik Bakery’s rendition really set the bar. With a firm yet creamy texture, the Original Burnt Cheesecake ($7.50) came with the iconic caramelised burnt top and a somewhat lemony-citrus note. Made with 4 types of cheese, it does get a little jelat towards the end but the zing I detected was a really nice touch and helped to cut the heaviness for me. The cheese flavour was prominent yet well-balanced, and texture wise it was not overly dense too.

1 Like

Prepared with pandan leaves and coconut cream, their Pandan Burnt Cheesecake ($8) was such a hit. Love that my slice was a little more oozy in the center so it had that nice textural contrast. The flavour of the pandan was pretty strong and the cake was surprisingly savoury. The saltiness was matched harmoniously with the heady fragrance of the leaves. The addition of the coconut cream to the cheeses used also amped up the richness; making it both decadent and satisfying for a coconut lover like myself!

Really worth the money, the cheesecake's texture is so smooth, providing the moistness and "creaminess" of a cheesecake yet remaining light on the palette. Pandan is a smart choice for contributing to the "light-ness", yet giving it aroma. In fact, this is probably the first time i tasted such a texture on any cheesecake. Definitely worth the hype, and their other pastries are very unique too.

1 Like
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