If burnt cheesecakes dominate your burning desire for desserts, check out The Madbaker's unique recipe, remarkably richer than the rest.
It took three Malaysian friends two years to perfect these cheesecakes, tweaking their formula bit by bit until each bite became as lusciously creamy as possible. They've eaten so many burnt cheesecakes, they might be KL's most experienced experts in this show-stopping speciality!
Patience and persistence are the cornerstone to The Madbaker's creations.
At first peek, these might look like regular Basque burnt cheesecakes.
But when you lift a slice, you'll notice how perceptibly heavier it feels.
Many six-inch burnt cheesecakes weigh slightly below 600 grams, but The Madbaker's clocks in at between 900 grams to a full kilogram - even though it's same size and shape as a six-inch cheesecake.
This means The Madbaker manages to pack substantially more ingredients into each cake, particularly premium Australian cream cheese.
The Madbaker meticulously fine-tunes the taste and texture of its cheesecakes. Even though they're denser, they're still melt-in-the-mouth marvellous, without that 'stuck at the back of your throat' sensation.
The flavours are designed to be enjoyed by everyone, from four-year-old kids to 80-year-old grandparents. They're potent but not excessively sugary or cloying.
This could be your first time hearing of The Madbaker, since it only launched two months ago. Its three founders still hold full-time jobs in design, insurance and tax, so they mainly bake after work, collaborating on every cheesecake to personally and painstakingly craft everything in their own kitchens. We hope they'll be around for a long time, delivering delight in divine cheesecakes.
First up, for purists, the Signature Original Burnt Cheesecake (RM79), the OG bestseller with an oh-so-sumptuous smoothness.
The Madbaker presents its products with simplicity, elegantly elevating them in subtle styles.
The cherry on top of this cake: A plump, juicy Aussie strawberry, its bright tang cutting beautifully through the cake's sweetness. It's the final flourish that makes this cake extra memorable, rounded out with a thoughtful, tantalising, triumphant detail.
On top, it's the original burnt cheesecake; below, it's cheesecake infused with premium Japanese matcha. Both balance each other out beautifully, the green buoyancy and gentle bitterness of the matcha bolstered by the cheesecake's nectarousness.
The half-and-half formation is visible even on the cake's surface, with one side showered with matcha powder for gorgeous green, gleaming with an edible gold leaf at the centre.
Trivia: The Madbaker split this cake into two distinct parts because they found a whole matcha cheesecake too robust, making it challenging to completely consume a full slice.
Chocoholics, crush your cravings with The Madbaker's Signature Chocolate Burnt Cheesecake (RM79), blending Australian cream cheese with a 61% dark couverture of African and South American beans.
The soft, tender texture of the burnt cheesecake is enhanced by the nutty nuances of the chocolate, with a bittersweet aftertaste that makes each forkful pleasantly addictive.
Can't decide between burnt cheesecake or chocolate cake? This brings together the best of both worlds.
The Madbaker also tackles seasonal flavours, like a recent Durian Burnt Cheesecake made with Musang King (expect that to be available during the next durian season). Stay tuned to find out what other flavours they'll release in the future.
The Madbaker’s preservative-free cakes are made to order and Muslim-friendly, with no alcohol or pork. Preorders are accepted at least two to three days in advance, with pick-ups or delivery from Taman Megah, Petaling Jaya (delivery charges apply).
The Madbaker
instagram.com/the_madbaker.saycheese
instagram.com/the_madbaker.saycheese
This post first appeared on eatdrinkkl.com