Burnt Basque Cheesecake

Sure, you’ve had cheesecake, but have you tried Basque cheesecake!? This impossibly decadent dessert (an absolute must-order at chef José Andrés’ Mercado Little Spain) is baked at a high temperature for a golden exterior and a smooth, creamy center. After you taste its nutty caramel notes, you may never go back to regular cheesecake again.

Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!