The most traditional cheesecake in Ibiza that continues to be a hit today: of medieval origin and full of flavor

Its origins are unknown, but it is a very old recipe that originated in the homes of Ibizan farmers. It is very popular in Ibiza and Formentera, and in the past it was prepared mainly for Easter Sunday, when the greatest supply of fresh cheese was available. It is heir to Islamic techniques, Catalan recipes, and convent traditions, and remains very much alive today. It is now a staple at every festival on the islands, and is enjoyed even without any special occasion.

The aromatic signature of the flaó: fresh mint, aniseed and a touch of anise liqueur.

What most characterizes this cheesecake is a base of flour, egg and fat, flavored with anise (liqueur) and aniseed, to which lemon zest can be added, and a filling prepared with fresh cheese, sugar, egg and mint.

This combination of ingredients makes flaó a unique dessert with a strong personality. It's recommended to let it rest for a few hours after baking to allow the flavors and texture to develop, and you can even enjoy it the next day. And don't forget that when preparing the filling, don't overmix the batter, as too much air can cause cracks during baking.

What cheese is used in Ibizan flaó?

The main ingredient in the filling of this dessert is fresh sheep's cheese, although some people use fresh goat's cheese or a mixture of both. If you can't find these types of cheese, you can substitute fresh cow's cheese, cottage cheese, or ricotta, although their flavor will be much milder. Avoid, however, aged, very salty, or overly fatty cheeses, as they detract from the delicate texture and flavor characteristic of flaó.

For the base:

• 250 g of flour
• 50g of sugar
• 1 egg
• 50 ml of mild olive oil
• 0.5 teaspoon of lemon zest
• 1 splash of sweet anise liqueur
• 1 teaspoon of aniseed seeds
• A pinch of salt

For the filling:

• 500g of fresh goat's cheese, sheep's cheese, or a mixture of both
• 3 eggs
• 120 g of sugar
• 10-12 fresh mint leaves

How to make Ibizan flaó step by step

• Start by preparing the dough, and to do this mix the flour with the sugar, salt and aniseed.
• Add the egg, oil and anise and knead until you get a smooth and manageable dough.
• Form a ball, cover and let it rest for about 20-30 minutes.
• Take this opportunity to make the filling by crumbling the fresh cheese into a bowl.
• Add the eggs and sugar and mix until you get a creamy mixture.
• Add the finely chopped mint.
• Roll out the dough with a rolling pin and cover a round mold of about 22-24 cm, making sure the dough is thin.
• Lightly prick the base with a fork, pour in the cheese mixture and bake in a preheated oven at 180°C for about 35-40 minutes, until the filling is set and the surface is lightly golden.
• Carefully remove from the oven and wait for it to cool slightly before unmolding your delicious Ibizan flaó.