Flaó de Ibiza - Traditional Spanish Cheesecake

Recipe

Flaó de Ibiza - Traditional Spanish Cheesecake

Cheese Delight from the Andes - A Twist on the Spanish Flaó

4.3 out of 5

Indulge in the flavors of Inca cuisine with this unique twist on the traditional Spanish dessert, Flaó de Ibiza. This delightful cheesecake combines the richness of Spanish cheese with the vibrant ingredients and spices of Inca cuisine, resulting in a mouthwatering fusion of flavors.

Jan Dec
Dessert› Cheese Dessert› Flaó de Ibiza
European cuisine› Mediterranean cuisine› Spanish cuisine
Cuisine of the Americas› South American cuisine› Peruvian cuisine› Inca cuisine

Preparation time

20 minutes

Cooking time

45 minutes

Total time

65 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Lactose-free (if using lactose-free milk and cream)

Allergens

Eggs, Milk

Not suitable for

Vegan, Dairy-free

Ingredients

In this Inca-inspired version, we substitute the traditional cow's milk cheese with a local Andean cheese, which adds a distinct flavor to the cheesecake. Additionally, we incorporate cornmeal, a staple ingredient in Inca cuisine, to give the crust a unique texture and taste. The use of traditional Inca herbs and spices further enhances the flavor profile, making this adaptation a true representation of Inca cuisine. We alse have the original recipe for Flaó de Ibiza, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 20g, 12g
  • Carbohydrates (total, sugars): 30g, 20g
  • Protein: 12g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large bowl, combine the crumbled Andean cheese, cornmeal, eggs, sugar, milk, heavy cream, anise seeds, cinnamon, lemon zest, and orange zest. Mix well until all the ingredients are fully incorporated.
  3. 3.
    Grease a round baking pan with butter and pour the mixture into it.
  4. 4.
    Bake in the preheated oven for approximately 45 minutes, or until the cheesecake is set and the top is golden brown.
  5. 5.
    Remove from the oven and let it cool completely before serving.
  6. 6.
    Once cooled, refrigerate for at least 2 hours to allow the flavors to meld together.
  7. 7.
    Serve chilled and enjoy the unique flavors of this Inca-inspired cheesecake.

Treat your ingredients with care...

  • Andean cheese — If you can't find Andean cheese, you can substitute it with a mild, crumbly cheese such as feta or queso fresco.
  • Cornmeal — Make sure to use fine cornmeal for a smoother texture in the crust.
  • Anise seeds — If you're not a fan of anise flavor, you can omit the seeds or replace them with a teaspoon of vanilla extract.

Tips & Tricks

  • For a more pronounced citrus flavor, you can add a few drops of lemon or orange extract to the cheesecake mixture.
  • To achieve a perfectly smooth texture, strain the mixture before pouring it into the baking pan.
  • Serve the cheesecake with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.

Serving advice

Serve each slice of the Inca-inspired cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon on top. The creamy and tangy flavors of the cheesecake pair perfectly with the light sweetness of the whipped cream.

Presentation advice

Garnish the cheesecake with thin slices of lemon and orange zest for a vibrant and visually appealing presentation. You can also decorate the serving plate with edible flowers or fresh mint leaves to add a touch of elegance.

More recipes...