For the fourth consecutive year, the Association of Chefs and Pastry Chefs of Madrid has launched a competition that celebrates one of the most popular desserts on restaurant menus in recent years: cheesecake. The finale of this contest took place yesterday in the capital, with 13 of the original 26 participants showcasing their recipes to the judges, all eager to prove why their cheesecake is the best.
One of the key requirements for the preparation was that contestants had to use at least two certified ingredients with the "M" seal, which guarantees the origin and quality of food from Madrid. Among these ingredients, one had to be a type of cheese.
After the tasting, expert judges—including notable figures from the culinary world like Claudia Covarrubias, awarded Best Pastry Chef in the Community of Madrid 2023; Domenico Vildacci, head chef at Deessa restaurant; and Noelia Tomoshige, recognized as the Revelación Pastry Chef at Madrid Fusion 2023—determined that the first prize went to the cheesecake presented by the restaurant Bestial by Rosi la Loca.
The winning cheesecake, crafted by executive chef Javier Alfaro, is a creamy dessert baked in a traditional style. It’s made from a mix of creamy cheese and aged sheep cheese from Campo Real. The eggs used in the recipe are sourced from Madrid’s Granjas Villarreal. As a delightful addition, Alfaro paired the cheesecake with vanilla ice cream topped with macadamia nuts, Kalamata olive jam, figs, and almonds.
The second place went to Antojo’s Gallery, a creative bakery located in the Chamberí district. They presented a cheesecake designed to be enjoyed by hand and in just a couple of bites. Its base is constructed from a crispy sablé dough and is complemented by a cream made with Madrid ingredients like semi-cured cheese and fresh cream.
Meanwhile, the bronze medal was awarded to La Lucastería, owned by María de Lucas and Miguel Ángel Mateos. Their cheesecake, which they describe as a celebration of simplicity, features three types of cheese from Madrid, including cream cheese from Albe Lácteas del Jarama, Capricho de cabra from Quesería Vega de San Martín, and organic cheese from Quesería Suerte Ampanera.
This competition not only highlights the creativity and culinary skill present in Madrid but also emphasizes the importance of local ingredients, fostering a strong connection between chefs and local food producers.
This year’s event showcased some remarkable talents and provided a platform for chefs to shine while bringing attention to the delicious world of cheesecake.
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