[Homemade] Brunost Basque Cheesecake

So I was making my own cream cheese, and I decided to use the leftover whey in the cheesecake by reducing it down, then adding in cream and caramelizing it, turning it into a Norwegian cheese called Brunost.

It resulted in a Basque cheesecake with a toasted, brown butter and malted milk flavour with an acidic edge, which complimented the burnt sugar flavour profile of the caramelized crust perfectly.