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.