Lava Basque Burnt Cheesecake - Freshly Baked and Warm by Cat & The Fiddle

The Basque burnt cheesecake has become quite ordinary, but I was drawn to this version by Cat & The Fiddle due to it being served freshly-baked and warm, such that it's in essence a liquid lava cheesecake. Cat & The Fiddle is a cheesecake specialist, but until now, I've only tried their cold cheesecakes because they've not had a dine-in option. I'm not sure if they reheat it or serve it right out of the oven the first time, but it was one of the most heavenly cheesecakes I'd had, and is the first time I actually understood and appreciated what is special about the Basque Burned Cheesecake. Every other version I've tried until now has missed the point, and I think it is because they were served cold and soggy.
Warm Basque Burnt Cheesecake by Cat & The Fiddle
I came alone, so they offered to serve me the cake in the takeaway box, so I could takeaway whatever I couldn't finish, and I am glad I took them up on the offer because the serving size was very large. Although the diameter of the cake was not necessarily that large (I think it was around 7 inches), it was quite deep and thick, so the volume of the cheesecake was a lot. I think 1 quarter would be equal to 1 large cheesecake slice, and since cheesecakes are already very filling due to how rich they are in proteins and fats, that 1 slice is already enough for me in 1 sitting. If you would rather not takeaway and want to enjoy it fresh, I highly recommend that you eat this in lieu of a meal, or else bring at least 2 others to share.

The price was around S$20 for what I reckon would be 4 slices, so it is about S$5 per slice, which is very cheap given the novel experience of having it served warm, and how other cheese cakes are easily S$7 or above.

Now, on to the taste review. First, a heads-up that my favourite part turned out to be something I discovered right at the end, and it brought out the most special part of the Basque burned cheesecake that I mentioned earlier. (Read on to find out.) 

But the first thing I observed was the texture. The upper parts reminded me of a bread pudding texture (image below showing this pudding texture), with the crust like a cream puff pastry sporting a cheesy love letter or waffle pastry taste, not unlike the freshly made ice cream waffle cones by Andersen's for example. 
Warm Basque Burnt Cheesecake by Cat & The Fiddle - pudding-like part
As you dig into the lower layer, it becomes more liquid, and it was like a rich lava cream cheese or custard in texture (the image below shows this custard-like texture), but with a typical cheesecake taste. 
Warm Basque Burnt Cheesecake by Cat & The Fiddle - custard-like part
There was a hint of sourness to the taste, but there was no obvious lemon or citrus scent or flavour. 

The eggy taste came through more obviously than for cold cheesecakes, I believe because of the warm temperature, which is why I felt like it leaned a tad more custard or pudding-like in taste as well, but it was still very clearly a well-balanced cheesecake flavour. It is similar to the steamed souffle cheesecake taste, but richer and creamier, with less apparant wheatflour taste than those.

Overall, the sweetness level was just right for me, and I think it is slightly less sweet than normal cheesecakes, which is perfect for me. Nonetheless, it still leaned more sweet than savoury, but I thought that the sweet and salty tastes were well balanced for a cheesecake.

When I got to the bottom, I could see that this was indeed a real Basque burnt cheesecake because there was no crust except the slightly burned parts below, which tasted like the crust on top as well - a cheesy waffle or love letter.
Warm Basque Burnt Cheesecake by Cat & The Fiddle - burnt crust at bottom
Finally, oddly enough, my absolute favourite part of this was actually at the end of the experience. After I was done with all the gooey pudding parts, I realised after I brought this home that, because of the way they folded the baking paper in which the cake batter is poured, there is a LOT more crispy and even crunchy burnt cheesecake crust all along the sides, between the folds of baking paper! And the amazing thing is that they all come off cleanly and can be enjoyed like little crunchy sheets of cheesy puff pastry waffle bites. See the image below on how cleanly these pieces come off, and in decent sizes, almost like chips.
Warm Basque Burnt Cheesecake by Cat & The Fiddle - burnt crust from sides
I would describe it as a cheesy choux puff pastry that is slightly crunchy. These treats turned out to be my favourite part of the cheesecake. And this to me would be the main reason why Basque burnt cheesecakes are special, but which is unfortunately missed out by all the cold versions and those that don't bake it until the sides get burned. 

Overall, this was an absolute treat that made me understand this popular classic dessert with fresh eyes. I loved how there were so many different textures and experiences all made from the same cheesecake batter. A unique and enlightening experience that I would highly recommend. I'll be back for more too.

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