Spanish Cheesecake Flaó Recipe from Ibiza

Flao - Spanish Cheesecake from Ibiza
Flao - Spanish Cheesecake from Ibiza. (c) 2013 Lisa Sierra Licensed to Inc.
  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: 6-8 Servings
Ratings (4)

Originating on the islands of Ibiza and Formentera, this cheesecake is called Flaó, and is thought to have been created during the reign of King Jaume I. It is a very popular cheesecake and many tourists who visit the islands return to their homes carrying one.

The cheesecake is a unique combination of flavors — anise and mint. The crust, which is peppered with anise seeds and kept moist with anise liqueur is pressed into a tart pan or springform pan. The filling is made from fresh cheese (or ricotta and mascarpone), eggs and chopped mint. Once baked, the top is sprinkled liberally with granulated sugar.

What You'll Need

  • For the Crust:
  • 1 ounce/30 grams granulated sugar
  • 2 tablespoon/25 grams vegetable shortening
  • 1 large egg
  • 1 tablespoon olive oil
  • Zest of 1/2 a lemon
  • 1/8 teaspoon salt
  • 1 oz/29 milliliter anise liqueur
  • 1 1/2 teaspoon anise seeds
  • 1 2/3 cup - 2 cups/200-250 grams all purpose flour
  • For the Filling:
  • 4 large eggs
  • 1 1/4 cups/250 grams granulated sugar
  • 1 lb/500 grams Spanish queso fresco
  • 2 tablespoon mint leaves (chopped)
  • 6 whole mint leaves (for decoration)

How to Make It

  1. Heat oven to 360F (180C) degrees.
  2. First, make the crust. Put sugar and shortening into a medium size mixing bowl and beat with an electric mixer. Beat egg in a separate bowl, then add to the sugar-shortening mixture and beat well. Add oil, lemon zest, salt and liqueur and mix well. Gradually add 1 cup flour while mixing with a large spoon until entire cup is mixed in. If ​the dough is too moist or runny, continue adding flour a bit at a time until the dough is a soft consistency.
  1. Form dough into a ball, and place it on parchment or waxed paper. Roll out dough until it is approximately 9 1/2 to 10 inches in diameter. Grease the pan with vegetable shortening and press dough into it. Use a 8 1/2-inch (22 cm) fluted French tart pan, or springform pan of the same size.
  2. Prepare the filling. Beat the eggs and sugar together in a medium-size mixing bowl. Add cheese and beat until smooth. Finely chop the mint leave and stir into filling. (Do not beat mint leaves with an electric mixer, or filling may turn green.) Place the whole mint leaves around the outside for decoration.
  3. Pour filling into crust and bake in center rack of oven for 45-60 minutes. Cheese should ​turn a golden color. Remove and sprinkle top with a coating of granulated sugar.
  4. Cool on counter, then refrigerate until ready to serve.