Description
This toasted milk burnt cheesecake was built for the moment when everything goes quiet—internally.
Not grief. Not drama. Just… shutdown.
That’s why we made it dense.
That’s why the top is burnt.
And that’s why we crowned it with a shard of golden honeycomb—something sharp, light, and sweet, to remind you: it’s safe now.
We start with a crunchy toasted milk crumb—made with full-cream milk powder, almond meal, and brown sugar. It’s warm, nutty, and gluten-free.
Then we slow-bake a thick layer of toasted milk burnt cheesecake batter, blended with cream cheese, toasted milk powder, sweetened condensed milk, and honey.
It wobbles when done. It sets like memory.
And on top? A crisp, golden honeycomb shard—cracked by hand and packed gently for you to crown each slice.
Size: 20 cm | Serves 10–12
Texture: Caramelised top, velvety molten centre, crunchy base
Flavour Notes: Toasted milk, cream, honey, burnt sugar, nostalgia
Dietary: Gluten-free, vegetarian
Allergens: Dairy, egg, almonds
Storage:
5 days refrigerated (0–4°C)
4 hrs max room temp (≤20°C)
2 months frozen (no shard)
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