Spanish
Everyone likes cheesecake – and foodies love the famous burnt “Basque” cheesecake from around San Sebastian – but it’s time to move over and make way for Andalusian cheesecake at Colosimo. Chef Ricardo has made a version using Payoyo cheese from the “Sierra de Cadiz”. It has the classic dual dry/wet texture of the best cheesecakes, but then two tweaks seal the deal: shaving a sheet of fluffy Payoyo and crumbling fresh-baked, crunchy butter cookies on top for texture. The next time you are in Madrid, do not miss this cheesecake champion.
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