A popular Toronto bakery is making cheesecake with Kraft Dinner

Ed Bozzo, the head baker and co-owner of Etobicoke’s popular SanRemo Bakery, has kick-started summer with a new, seemingly CNE-inspired creation. The seasoned pastry man, who started baking in his father’s shop at the age of 14, just launched a love-it-or-hate-it collaboration with Kraft Dinner: KD cheesecake.

“They approached me about doing something with them,” says Bozzo. “And who didn’t grow up with KD? I couldn’t say no—especially since I love to explore and create in the kitchen.”

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Bozzo is no stranger to culinary experimentation. He’s done pastry collaborations with the team from Nutella and has tested out a few unconventional pizza recipes. “We did a pizza with french fries and ketchup on it, and one with pasta,” he says. “But this one is definitely the most divisive item yet.”

While Bozzo’s cheesecake doesn’t contain any macaroni, the signature KD cheese powder is fully present. “I’m a stickler about texture, so I considered putting in the macaroni, but ultimately I knew it just wouldn’t work,” says Bozzo.

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The KD cheesecake, available for three weeks, somehow hits like a bowl of mac and cheese and a dessert at the same time. It’s made with a blend of cream cheese and that bionic-orange powder everyone knows and loves (or loves to hate), with even more dusted into the graham cracker crust for an extra KD explosion.

While the day-glo dessert may be hard to get one’s head around, there’s nothing new about sweet-and-salty combinations, and Bozzo is fully behind interesting food choices. He grew up putting hot dogs in his mac and cheese, and while that’s not quite as odd as putting KD in your cheesecake, we’re just glad no wieners made it into this dessert.