Critic Reviews
Food
Price
77.Score
BAKE’s BAKE Cheese Tart was born in Hokkaido and has since expanded across the globe. Their passion to make the most delicious cheese tart ever is ongoing, and they focus on these three main goals:
- First, procure the most delicious ingredients.
- Second, put in more work than anyone else.
- Third, provide the freshest product possible.
ADDRESS
@ 2 Orchard Turn, #B4-33 ION Orchard, Singapore 238801
@ 3 Gateway Drive, #B2-04 Westgate, Singapore 608532
PHONE
+65 65099233 (ION)
+65 62651228 (Westgate)
PRICE
~$5/pax
~$5/pax
LATEST PHOTOS TAKEN HERE
And now that I’ve finally tried it, I can totally understand the craze. Oh my, these were absolutely sublime. A buttery crust that was just the right amount of bite, filled with a cheesy mousse so light it’s like eating a fluffy cloud. Decadent, delicious and addicting, I can polish off a whole box on my own. In one sitting. Read full review. +
My first BAKE cheese tart was a gift and a chilled one. When cold, BAKE’s cheese filling is heavenly. The flavourful cheese blend apparently got the balance between salty and sweet just right. Couple that with its deliciously smooth and melt-in-my-mouth texture, it made me understand the hype surrounding BAKE. And till today, chilled remains my favourite way to eat BAKE cheese tarts. When frozen, the taste of the cheese became slightly weaker and took on a sherbet’s texture. This is the version I like least perhaps because I am not into cheese ice creams. Fresh from the store or oven, the filling has a mousse-like consistency that is pillow-soft and fluffy. Flavours are also more pronounced. I reckon this will find favour with people who like stronger and saltier flavours… Read full review. +
The crust is pretty biscuit-like and sweet by itself, while the cheese when had immediately was warm, smooth without being too jelat — light and creamy. Read full review. +
The cheese mousse is made from three different types of cream cheese from Hokkaido, and the pastry undergoes a two-step baking process … How is the tart which costs as much as a plate of chicken rice? It’s delicious! The crust is sweet, cookie-like, cripsy and slightly fluffy. The cream cream is just very, very slightly sour to give it a wicked twist. Read full review. +
They packed the warm tarts gingerly into their signature yellow box and then the yellow paper bag. I was instructed to refrigerate the tarts, but freezing them meant longer storage time. I doubt the tarts would still be around after tomorrow. The first bite boosted of a very crunchy crust, crisp and aromatic. A thin souffle layer topped the pastry. The cheese curd itself was creamy, robust and wobbly soft. It was good, if you love cream cheese stuff – I could see why people are fussing over them. Read full review. +
It was not overly rich as the creamy yet soufflé-like cheese filling cocooned in a buttery tart base, was slightly salty and sweet. One tart, four ways – you can also have them at room temperature, warmed, chilled or placed in the freezer for different experiences. I preferred it to be chilled as the texture of cheesy mousse reminded me of classic fluffy Japanese cheese cakes. Read full review. +
We wasted no time in tearing open the box. The cheese tarts arrived warm and a strong burst of sweet cheese came through. Biting it out, we collectively swoon out loud: woahhhhh! The exterior was unmistakably buttery and crumbly (just like Pablo except Pablo’s exterior was thicker) but the winner was the undeniable fluffy inner texture. It is here that Pablo’s original mini tart loses out to Bake. The cheesy warm soft filling was not liquidy-lava but resembled the texture of an under-baked sponge cake. Biting into it was like biting to a cloud. Amazing … Having said that, Bake Cheese Tarts did not trump Pablo’s Chocolate Mini Tart, for me. Read full review. +
The usual cheese tart uses the normal cream cheese that was found in cheese cake and was denser in texture. At BAKE, 3 different types of cream cheese was used – 2 from Hokkaido, 1 from France … The filling was like a light Japanese cheesecake, soft and fluffy and light! And we ended up munching on it without realising the calories we consumed! Ooops. Their crust was double baked, to give it a crispy outer layer texture and a soft fluffy core. Just like eating a cookie instead of the usual flaky tart shells. Read full review. +
Three different types of cream cheese – mild Hakodate, full-bodied Betsukai and saltier French cheese are blended to create the ultimate cheese mouse. Its tart pastries created from cookies are twice baked – once as cookies, the next with cheese mousse on top … These tarts from Japan have a crumbly exterior, fluffy inner texture, and cheesy warm soft filling – making them an instant hit. Read full review. +