軟糖塊 - 覆盆子起司蛋糕

The evaporated milk makes the fudge incredibly rich and creamy, almost like a frozen cheesecake slice. I've already cut it into small squares to make it last longer, but honestly it's hard to stop at just one.

The white coating gives it a nice, creamy base that balances the raspberry swirl perfectly. I was worried the cheesecake flavor would be lost in fudge, but it's actually quite distinct and satisfying.

The raspberry flavor cuts through the creamy white fudge perfectly, and the cheesecake texture is surprisingly rich. I love that it uses real evaporated milk instead of just artificial flavoring. This slab is dangerously easy to finish in one sitting.