Have you ever tried Flaó de Ibiza, the iconic Balearic mint cheesecake?
It starts with a unique, sugar-free shortcrust pastry spiked with ground anise seeds and anise liqueur. On top sits a rich, velvety filling made of goat’s cheese, ricotta, fresh lemon zest, eggs, sugar, and the real star of the show: fresh mint (hierbabuena).
After chilling overnight in the fridge, dust it with powdered sugar just before serving.
If you love a bold sweet-and-savory flavor combination, this legendary Ibizan cheesecake will blow you away. Give it a try and watch it melt in your mouth!
FLAÓ DE IBIZA – MINT CHEESECAKE
Also known as Tarta de queso de Ibiza, Flaó d’Eivissa, or Flaó ibicenco, this traditional mint cheesecake blends rich Catalan and Arabic origins. While locals historically baked it during Easter week, you can now enjoy this beloved Balearic treat year-round, and it makes a fantastic edible souvenir from Ibiza!
Every household and chef on the island boasts their own secret recipe. Traditionally, bakers crafted Flaó using a blend of fresh goat and sheep cheese (Queso Tierno), though modern recipes often call for Queso Fresco. Since fresh Queso Fresco can be tricky to source outside Spain, this version uses a perfect blend of goat’s milk cream cheese and ricotta to recreate that authentic texture. After several test batches, this recipe hits the exact flavor profile of the island original!
Enjoy your Flaó chilled straight from the fridge as a showstopping dessert. It pairs brilliantly with a strong Cortado, a creamy Café con Leche, a glass of chilled sparkling white wine, or a shot of herbal Hierbas Ibicencas.
BAR ANITA IN SANT CARLES, IBIZA
You will find the absolute best Flaó on Ibiza at Bar Anita (also known as Ca n’Anneta), tucked right near the church in Sant Carles de Peralta. If you are browsing the iconic Las Dalias Hippie Market nearby, I highly recommend making a quick detour here to order a slice of Flaó alongside a hot Café con Leche.
Everyone gathers at Bar Anita, from local farmers and travelers to international celebrities. The warm, welcoming atmosphere greets every guest with open arms. While you are there, make sure to taste their legendary homemade Hierbas Ibicencas, a sweet and aromatic herbal liqueur crafted according to a secret age-old recipe. In fact, owner Ana “Anita” Marí Torres won the prestigious “Ramon Llull” award in 2005 for her master production of this Ibizan staple.
Stepping inside feels like taking a step back in time. Vintage wooden post boxes line the walls alongside classic phone booths, and local residents still pop in daily to collect their mail.
If you cannot snap up a table at Bar Anita, don’t worry! The small supermarket just around the corner serves a surprisingly delicious Flaó as well. Many island restaurants feature Flaó on their dessert menus. Just keep an eye out for the official Flaó d’E quality seal to ensure you are getting the real deal.
NATIONAL CHEESECAKE DAY
Every year on July 30th, Tina from Lecker & Co hosts the annual “National Cheesecake Day” blog event—celebrating America’s favorite sweet holiday in style! Naturally, I never miss a chance to celebrate, and this year’s round-up is packed with delicious inspiration from participating bloggers.
The last time I joined in, I created a luscious Sour Cherry Cheesecake Ice Cream. You can also find another reader favorite on the blog: my Labneh Cheesecake with Rhubarb and Strawberry Compote.
Be sure to check out all the other participating blogs to discover new cheesecake ideas. To all my fellow baking enthusiasts: preheat your ovens, tie on your aprons, grab your mixers, and let’s get baking! (All recipes are in German!)
LECKER&Co Käsekuchen mit Kirschen
Mein wunderbares Chaos Eton Mess Beeren Cheesecake
Jahreszeit Maronencreme-Käsesahnetorte
Linal’s Backhimmel Aprikosen-Käsekuchen
Jessis SchlemmerKitchen Käsekuchen Brownies mit Erdbeer-Flecken
ninamanie Herzhafte Käsekuchen-Muffins
1x umrühren bitte aka kochtopf Cremiger Zitronen-Himbeer-Cheesecake
Küchenmomente Blaubeer-Käsekuchen-Tarte mit Walnüssen
USA kulinarisch Frozen Banana Peanut Butter Cheesecake (Erdnuss-Eistorte)
ÜberSee-Mädchen Mohn-Käsekuchen
Liebe&Kochen Coffee-Cheesecake
Ina Is(s)t Käsekuchen Eis mit Aprikosen Swirl
BackIna Käsekuchen vom Grill
SalzigSüssLecker PornStar Martini Cheesecake – ein Cocktail als Kuchen
culirena Amaretto Käsekuchen mit Brombeer-Grütze
heute gibt es… Tiramisù Cheesecake
Kleid & Kuchen Oreo-Cheesecake
Isa’s Kitchen Käsekuchen mit Apfel Zimt Füllung
Soni – Cooking with love Klassiker trifft auf Moderne – Traditioneller Käsekuchen mit Tonkabohne und Baiserhaube
dental-food – Himbeer-Quark-Torte
zimtkringel Käsekuchen mit Sommerbeerenswirl
homemade & baked Heidelbeer-Streusel-Käsekuchen
Keks und Koriander Johannisbeerkäsekuchen mit Schmandcreme
Cookie und Co Aprikosen Käsekuchen mit Streusel
Lebkuchennest Erdnusskäsekuchen mit Salzkaramelltopping
Meine Torteria Käsesahnetorte mit Mango und Mandarine
Süsse Zaubereien Passionsfrucht Käsekuchen
Volkermampft Limetten Johannisbeeren Cheesecake – Der fruchtige Käsekuchen
INGREDIENTS FOR FLAÓ DE IBIZA – MINT CHEESECAKE
FOR THE PASTRY BASE
1 tsp anise seeds
250 g (2 cups) all-purpose flour / plain flour
Zest of 1 organic lemon
1 egg
1 pinch of salt
20 ml (approx. 4 tsp) anise liqueur*
120 g (½ cup + 1 tbsp) cold butter
Extra butter for greasing the tart pan
FOR THE FILLING
4 eggs
250 g (1¼ cups) sugar
300 g (10.5 oz) soft goat’s cheese (fresh goat’s milk cheese)
200 g (7 oz) ricotta cheese
10 fresh peppermint leaves (finely chopped)
TOPPING
2–3 mint leaves and 1 mint sprig for decoration
INSTRUCTIONS HOW TO MAKE THE PASTRY BASE
Grind the anise seeds using a mortar and pestle.
Add all the base ingredients into a stand mixer equipped with a dough hook and knead until a smooth, firm dough forms.
Wrap the dough tightly in plastic wrap (cling film) and chill in the fridge for about 30 minutes.
Grease your tart pan with butter and dust lightly with flour.
Preheat your oven to 180°C (350°F / Gas Mark 4).
HOW TO MAKE THE FILLING & ASSEMBLE
Rinse the fresh mint leaves under cold water, shake dry, and chop them finely.
In a large bowl, whisk the eggs and sugar together until the mixture turns pale and creamy. Fold in the soft goat’s cheese, ricotta, and chopped mint using a whisk until smooth.
Roll out the chilled dough on a lightly floured surface and press it evenly into the greased tart pan, pressing slightly up the sides to form an edge. Prick the base several times with a fork.
Pour the goat cheese mixture over the pastry base, spreading it evenly.
Bake on the middle rack of your preheated oven at 180°C (350°F) for about 45 minutes, or until the top turns a light golden brown.
Let the cheesecake cool completely, then chill in the refrigerator overnight.
TOPPING
Before serving, dust with powdered sugar (icing sugar) and garnish with fresh mint leaves and a mint sprig.
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Flaó de Ibiza – Mint Cheesecake
Also known as Tarta de queso de Ibiza, Flaó d’Eivissa, or Flaó ibicenco.
Ingredients
INGREDIENTS FOR FLAÓ DE IBIZA – MINT CHEESECAKE
FOR THE PASTRY BASE
- 1 tsp anise seeds
- 250 g (2 cups) all-purpose flour / plain flour
- 1 organic lemon zest of
- 1 egg
- 1 pinch of salt
- 20 ml (4tsp) anise liqueur
- 120 g (1/2 Cup + 1tbsp) cold butter
- Extra butter for greasing the tart pan
FOR THE FILLING
- 4 eggs
- 250 g (1 1/4 cup) sugar
- 300 g (10.5 oz) soft goat’s cheese (fresh goat’s milk cheese)
- 200 g (7 oz) ricotta cheese
- 10 fresh peppermint leaves finely chopped
TOPPING
- 2-3 mint leaves and 1 mint sprig for decoration
Instructions
INSTRUCTIONS HOW TO MAKE THE PASTRY BASE
-
Grind the anise seeds using a mortar and pestle.
-
Add all the base ingredients into a stand mixer equipped with a dough hook and knead until a smooth, firm dough forms.
-
Wrap the dough tightly in plastic wrap (cling film) and chill in the fridge for about 30 minutes.
-
Grease your tart pan with butter and dust lightly with flour.
-
Preheat your oven to 180°C (350°F / Gas Mark 4).
HOW TO MAKE THE FILLING & ASSEMBLE
-
Rinse the fresh mint leaves under cold water, shake dry, and chop them finely.
-
In a large bowl, whisk the eggs and sugar together until the mixture turns pale and creamy.
-
Fold in the soft goat’s cheese, ricotta, and chopped mint using a whisk until smooth.
-
Roll out the chilled dough on a lightly floured surface and press it evenly into the greased tart pan, pressing slightly up the sides to form an edge.
-
Prick the base several times with a fork.
-
Pour the goat cheese mixture over the pastry base, spreading it evenly.
-
Bake on the middle rack of your preheated oven at 180°C (350°F) for about 45 minutes, or until the top turns a light golden brown.
-
Let the cheesecake cool completely, then chill in the refrigerator overnight.
TOPPING
-
Before serving, dust with powdered sugar (icing sugar) and garnish with fresh mint leaves and a mint sprig.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.