Searching for the best Basque cheesecake?
Find the perfect round or slice with Teddy Zeng of Basq & Bean in Singapore
Ever since I learnt about Basque cheesecake and got to taste it, it’s been my top cheesecake choice.
It’s creamy, custardy, light, fluffy and caramely. (Sorry for all the -y, but that’s how I see it!) Plus the burnt top always gets me.
There’s another way to describe Basque cheesecake, though – one that sounds more interesting – and it comes from Teddy Zeng, co-founder of Basq & Bean.
Basq & Bean is a shop along Beach Road in Singapore that serves different flavours of Basque cheesecake and Thai specialty coffee to match.
“A cheesecake to me is comfort,” he says.
“It’s indulgent, familiar and emotional, something you don’t eat absentmindedly. It has always been my ‘reward dessert’, something I go to after a long day or a meaningful meal.”
Meanwhile, “(My love for) Basque cheesecake came later, but when it did, it clicked immediately. It wasn’t trying to be pretty. It was confident, almost rebellious. That balance between burnt bitterness and creamy softness felt very human to me.
“A Basque cheesecake is honesty,” he adds. “It strips everything down: No crust, no garnish to hide behind. Just heat, dairy, timing and restraint.
“When it’s done right, it’s bold on the outside, molten on the inside and never cloying.”
Teddy’s observations are a result of a cheesecake-tasting journey that took them to different places just to find the best cheesecake and best Basque cheesecake.
“The journey wasn’t a checklist, it was curiosity-driven,” he explains.
“We tried cheesecakes in multiple cafés, European bakeries, small specialty shops and hole-in-the-wall cafés across Asia. What stayed with me weren’t just the flavours, but the conversations with bakers, watching ovens and seeing how each culture treats dairy and heat differently.
“Some shops were flawless technically but lacked soul. Others were imperfect but unforgettable.
“Those moments shaped how we approach Basq & Bean.”
So after all the cheesecakes they’ve tried, what for them makes up the best cheesecake and the best Basque cheesecake in Singapore?
“Best cheesecake: Balance. It shouldn’t be overly sweet, dense or gimmicky. You should want another bite even when you’re full,” he answers.
“Best Basque cheesecake: Confidence. Deep caramelisation, a molten centre and flavour clarity. If you need sauce to fix it, it’s already failed.”
And who would want that? For a Basque cheesecake that meets your expectations, Teddy shows us how and where to get it here.
Essentials for Basque cheesecake
Teddy: “Heat control, good dairy, patience.”
Top Basque cheesecake “tricks”
“Don’t overmix. Don’t overbake. Trust the wobble.”
Favourite cheesecake habits
“Eating it chilled immediately right out the chiller.”
Tips for making Basque cheesecake at home
“Stop chasing perfection – embrace imperfection.”
Basque cheesecake experiments gone right
“Savoury profiles. Cheese-on-cheese combinations surprised us the most.”
How to store Basque cheesecake
“Air-tight, chilled. Best within three to four days.”
How to eat and serve Basque cheesecake
“Chilled temperature, whole mini rounds, no distractions.”
Best sauces and toppings to add to Basque cheesecake
“Honestly? None. If anything, a suitable black coffee pairing.” (Want more coffee ideas and pairings? Get them here.)
Regular cheesecake vs Basque cheesecake
“Regular is structured and polished. Basque is expressive and raw.”
6-inch vs 3.5-inch Basque cheesecake
“6-inch is for sharing moments. 3.5-inch is personal.”
Favourite destinations for Basque cheesecake
“Chiang Mai, Hangzhou, Switzerland.”
Unusual Basque cheesecake flavours and ingredients you’ve come across
“Blue cheese bases, miso-infused cheesecakes, savoury herbs.”
How to look for the best cheesecake in Singapore
“Ignore hype. Look at texture photos, not toppings. Read how people describe the mouthfeel.”
Your thought process for your Basque cheesecake flavours
“Start with balance first, creativity second. If it doesn’t eat well, it doesn’t stay.”
Basque cheesecake inspirations you always go back to
“Classic originals. They keep us grounded.”
The best Basque cheesecake to...
• have alone
“Original.”
• give as a gift
“Pandan Kaya.”
• always have in your fridge
“Original.”
• perk you up
“Dark Chocolate.”
• have while hanging out with friends for a whole afternoon
“Our rotating monthly flavours.” (They have tiramisu at the time of writing. They offer a new one on the sixth of every month.)
• impress someone
“Savoury Basque (La Kiasu).”
• have as a reliable ending to any meal
“Original, always.”
Top Basque cheesecake-and-drink pairings
“Basque cheesecake + black coffee. Pandan Kaya + light floral tea. Savory Basque + wine.” (Still need more coffee pairings? Click here.)
Tips to create a signature coffee
“Know your beans deeply. Don’t overcomplicate. Let clarity lead.”
By the way: What’s the best coffee experience to have in Chiang Mai, Thailand? (Since their coffee beans are sourced from Chiang Mai.) Can Teddy share with us an ideal itinerary?
“Chiang Mai coffee is about slowing down,” he says.
“Wake up early, visit a local roastery, drink coffee where it’s roasted, talk to farmers if possible. Spend the afternoon hopping small cafés, and end the day with a nice light coffee. No rushing – that’s the itinerary.”
Basq & Bean is at 85 Beach Road, #01-02, Singapore 189694. Find them here and on Facebook, Instagram and TikTok.