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Flaó de Ibiza - Mint Cheesecake

Flaó de Ibiza – Mint Cheesecake

Also known as Tarta de queso de Ibiza, Flaó d’Eivissa, or Flaó ibicenco.

Course Cake, Cheesecake, Dessert
Cuisine Ibizan Recipe, spanish food
Keyword Flaó de Ibiza – Mint Cheesecake
Prep Time 5 minutes
Cook Time 45 minutes
Servings 12 pieces
Author Labsalliebe

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

  1. Grind the anise seeds using a mortar and pestle.
  2. Add all the base ingredients into a stand mixer equipped with a dough hook and knead until a smooth, firm dough forms.
  3. Wrap the dough tightly in plastic wrap (cling film) and chill in the fridge for about 30 minutes.
  4. Grease your tart pan with butter and dust lightly with flour.
  5. Preheat your oven to 180°C (350°F / Gas Mark 4).

HOW TO MAKE THE FILLING & ASSEMBLE

  1. Rinse the fresh mint leaves under cold water, shake dry, and chop them finely.

  2. In a large bowl, whisk the eggs and sugar together until the mixture turns pale and creamy.

  3. Fold in the soft goat’s cheese, ricotta, and chopped mint using a whisk until smooth.

  4. 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.

  5. Prick the base several times with a fork.

  6. Pour the goat cheese mixture over the pastry base, spreading it evenly.
  7. 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.
  8. Let the cheesecake cool completely, then chill in the refrigerator overnight.

TOPPING

  1. Before serving, dust with powdered sugar (icing sugar) and garnish with fresh mint leaves and a mint sprig.