Spanish Aniseed Mint Cheesecake

You want to spice up your cheesecake?

Then you have to try this version with aniseed and mint. It might sound a bit unusual, I have to admit, but it is utterly delicious!

The cake is originally from Ibiza, also called flaó ibicenco and traditionally served at Easter.

I’d say you can definitely taste the sun, as the mint and aniseed add a light freshness to the cake.

Happy Baking!

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Ingredients

For the base

150g flour

75g butter (cold and diced)

30g sugar

1 egg yolk

20ml aniseed liquor

1 tsp aniseeds (ground)

salt

For the cheesecake filling

300g cream cheese

150g sugar

3 eggs

100ml milk

2 tbsp mint (chopped)

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Method

Base

1. Preheat the oven to 180°C (fan) and grease a 24cm round baking tin.

2. For the dough - mix the flour, sugar, egg, aniseed liquor, aniseeds and salt in a bowl.

3. Add the diced butter and quickly knead until it comes together, forming a crumble texture.

4. Distribute the dough into the tin so that the entire bottom and the sides are covered.

5. Put in the fridge to chill for about 1 hour.

Cheesecake filling

1. Combine the cream cheese with the eggs and sugar.

2. Add the milk and chopped mint.

To assemble

1. Pour the cheesecake filling into the tin.

2. Bake for about 40-45 minutes until the filling is firm and slightly brown on top.

3. Leave to cool on a wire rack completely before removing from the tin.

4. Chill in the fridge overnight before serving.