Flaó de Ibiza - Traditional Spanish Cheesecake

Ingredients

• For the crust: For the crust:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120g) lard 1/2 cup (120g) lard
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 2 cups (500g) cream cheese 2 cups (500g) cream cheese
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 tablespoon aniseed liqueur 1 tablespoon aniseed liqueur
• Zest of 1 lemon Zest of 1 lemon
• 1/4 cup (60ml) fresh mint leaves, finely chopped 1/4 cup (60ml) fresh mint leaves, finely chopped
• For the topping: For the topping:
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 38g (20g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour, lard, sugar, baking powder, and salt for the crust. Mix until the dough comes together.
3. 3.
   Press the dough into the bottom of a greased 9-inch (23cm) round baking dish, forming an even layer.
4. 4.
   In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
5. 5.
   Stir in the flour, aniseed liqueur, lemon zest, and chopped mint leaves until well combined.
6. 6.
   Pour the filling over the crust in the baking dish.
7. 7.
   Sprinkle the ground cinnamon evenly over the top.
8. 8.
   Bake for 45-50 minutes, or until the center is set and the top is golden brown.
9. 9.
   Remove from the oven and let it cool completely.
10. 10.
    Garnish with fresh mint leaves before serving.

Treat your ingredients with care...

• Cream cheese — Make sure the cream cheese is at room temperature before using to ensure a smooth and creamy texture.
• Aniseed liqueur — If you prefer a non-alcoholic version, you can substitute it with anise extract or a few drops of anise oil.
• Fresh mint leaves — It is important to finely chop the mint leaves to evenly distribute their flavor throughout the cheesecake.

Tips & Tricks

• For a more intense aniseed flavor, you can add an extra teaspoon of aniseed liqueur to the filling.
• Allow the cheesecake to cool completely before refrigerating to ensure it sets properly.
• Serve chilled for the best taste and texture.
• If you don't have lard for the crust, you can use butter as a substitute.
• To create a marbled effect, swirl a toothpick through the filling before baking.

Serving advice

Serve each slice of Flaó de Ibiza with a dollop of whipped cream and a sprig of fresh mint for an elegant presentation. This cheesecake is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

To enhance the visual appeal of your Flaó de Ibiza, dust the top with a light sprinkle of powdered sugar just before serving. The contrast of the white sugar against the golden brown crust and creamy filling will make it even more enticing.