Growing up in Coney Island, baking wasn’t part of our daily life. The oven was more storage space than anything else, yet my mom had a knack for making two desserts: a creamy cheesecake and an airy chiffon cake inspired by my grandmother, Ah Ma. Mom’s cheesecake, a recipe from the back of the Philadelphia cream cheese box, always wowed with its smooth texture and tangy pop from her secret ingredient—lots of lemon juice. Today, I honor those memories with a twist: my gochujang Basque cheesecake. This creamy dessert takes the traditional burnt-top cheesecake and elevates it with the complex, spicy-sweet flavors of Korean gochujang, creating a bold, vibrant treat that’s as nostalgic as it is exciting.

Let’s make umami-ful and savory scones with a delicious mix of our favorite hot pot sauces, and load them up with cheddar cheese!

Let’s make the best ube cheese pandesal (milk bread style) and give your mouth an O it deserves!