When cheesecake meets two of your favorite kakanin, that’s Cakes By Gel Salonga’s two best-selling crossover desserts.

Cakes By Gel Salonga serves an 8″ Santa Cruz bibingka cheesecake (P1,300), made with kesong puti, coconut cream, slivers of salted egg, and a crust of latik (caramelized coconut cream).

You can order its sugar-free version (P1,650), which uses coco sugar as its sweetener.

The local bakery also offers an 8″ creamy maja blanca cheesecake (P1,300), made from coconut milk, sweet corn kernels, cream cheese, and kesong puti.

A sugar-free version of this cake, which uses coco sugar, sells for P1,650.

Both cakes are good for 8 to 10 people, and can last for up to 4 to 5 days in the refrigerator. You can also add P100 to have it delivered in a handwoven bayong box.

Cakes By Gel Salonga takes orders via Instagram every week until Tuesdays. They deliver from Parañaque and Quezon City. You can also text them at 09174632509. – Rappler.com