As part of its second anniversary, the cheesecake shop’s chefs shared a traditional burnt Basque cheesecake recipe that is easy to make at home
Ask any cheesecake fan out there and you’ll probably hear the Queic namesake being tossed around as one of, or if not, their favourite. Synonymous with serving up one of the best cheesecakes in Singapore, the cheesecake boutique celebrates its second anniversary with the launch of the truffle brie cheesecake that is sure to capture the hearts of all dessert enthusiasts alike.
Celina Franco, food director of Barmuteary Group, says: “The new truffle brie cheesecake is designed to look just like cheese on the board.” Taking centre stage is the Brie de Meaux crémeux, widely appreciated for its airy yet velvety texture. Together with perfumy truffle-infused mascarpone and shavings of black truffle, each pillowy bite is a finessed blend of sweet, umami and earthy expressions.
“We’re extremely excited to celebrate this big milestone, especially since the immense popularity of Olivia's homemade cheesecake and its distinctive blue cheese flavour,” shares Maria Piera, head of marketing of Barmuteary Group.
The virality of the Olivia cheesecake eventually gave way to the opening of Queic by Olivia, which became Singapore's first tribute boutique for cheesecakes. In the brief two years, Quiec took the inventive route of redefining the traditional burnt cheesecake with playful flavours that sometimes include a touch of locality.
“We had no idea that it would take off like it did. Suddenly, everyone wanted our cheesecakes and we saw many posts online of happy customers calling it traditional burnt basque cheesecake. But no, it is not,” expresses Piera.
So what is considered traditional burnt basque cheesecake? Tatler Singapore visited the maverick chefs at the cheesecake store for a tried-and-true recipe that can be easily replicated back at your humble abode.
