A classic bain marie cheesecake with a crunchy twist using toasted macadamia nuts and maldon sea salt, topped with caramel sauce. A light, sweet pandan-infused sponge cake layered with pandan cream, coconut, and gula Melaka filling, garnished with Hawaiian coconut flakes. This whole cake is 8 inches and serves 5-6 people.

    Key Ingredients

    Baked cheesecake, caramel sauce, toasted macadamia nuts, maldon sea salt

    Allergens

    gluten, eggs, nuts and dairy

    STORAGE & REHEAT

    Serve warm with cultured butter to round out a meal with simple style. Best eaten within 3 days of baking.
    For longer storage, slice and freeze for up to 2 weeks.
    To reheat, bake for 10 minutes in a 180C oven or place in toaster.