Burnt Basque Cheesecake
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Unwrap, dig in
Michelin
World-class restaurants
James Beard
Award-winning restaurant
Gluten Free
A golden, caramelized top over a smooth, creamy center: the burnt Basque cheesecake from Mercado Little Spain. It’s baked at high heat until the outside turns nutty and caramel-rich, a 10-inch, four-pound cake built for slicing. It’s a must-order at the New York food hall from Chef José Andrés, the James Beard Award-winning chef and World Central Kitchen founder who has done as much as anyone to bring Spanish cooking to America. Perfect for a Christmas dinner finale, a holiday party crowd, or anyone who thinks they know cheesecake. Burnt on purpose, and better for it.
This package serves 12 people and includes 1 Burnt Basque Cheesecake (10")
- Each cheesecake weighs 4 lbs.
- Choose to add on book!
- Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.
During warm weather months, this product cannot be shipped to AZ, FL, LA, NV, GA or TX
- This package ships frozen with ice packs, may thaw in transit
- Upon arrival, place cheesecake in the refrigerator for up to 4 days
To Serve
- We recommend slicing the cake while it is still cold, but to eat it at room temperature.
- It takes 3 hours for the cake to get to room temperature, so we suggest removing the cake from the refrigerator 3 hours before enjoying, slice it and then set aside at room temp until you’re ready to eat it.
- For proper slicing, heat water and place it in a tall jar, put the knife’s blade in the hot water for a few seconds, then dry the edge and slice the cake. Heat, dry and slice anytime you introduce the knife into the cake.
- Chef tip: If you have leftovers you can freeze them and add milk to get the most incredible, amazing cheesecake shake ever!
- Burnt Basque Cheesecake – Goat Cheese, Cream Cheese, Heavy Cream, Sugar, Eggs, Vegetable Oil
Wheat-Free & Gluten-Free
Legendary Spanish Eats From the Famed Chef & Humanitarian
Legendary Spanish Eats From the Famed Chef & Humanitarian
To call José Andrés America’s most well-known Spanish chef would be an understatement. Not only has José done more than just about anyone else to introduce Americans to Spanish cuisine, he’s also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of José Andrés Group. Andrés is also the 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 after working at Spain’s renowned El Bulli, 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 Mexican-Chinese mashup (Las Vegas’ China Poblano) to a two Michelin Star tasting counter (DC's minibar by José Andrés). Now, from classic paella to tapas to burnt Basque cheesecake, Chef José Andrés’ most iconic dishes are shipping nationwide!
