Flaó de Ibiza - vegan cheesecake with aniseed and mint
For several months, I have been cooking regularly for yoga retreats, including in Ibiza. For a Spanish dinner, I was looking for a local dessert and found Flaó de Ibiza, a traditional and very tasty cheesecake made with the local herbal liquor Hierbas de Ibiza. The dessert tastes wonderfully fresh thanks to mint and sweet and spicy thanks to aniseed and the herbal liqueur.
Equipment
- 1 round cake mold 26cm Ø
Ingredients
- 1 round pastry dough 33cm Ø
- 300 g vegan cream cheese
- 150 g cashews
- 250 g soy yogurt
- 200 ml coconut milk
- 175 g agave syrup
- 80 g corn starch
- 2-3 Tbsp aniseed and herbs liquor A liquor called Hierbas de Ibiza
- 2 Tbsp aniseeds
- 4 stems of mint
Instructions
- Pour boiling water over the cashew nuts and let them soak for 30 minutes. Then pour off the water.
- Finely puree all the ingredients for the cheesecake layer, except the mint leaves, in a stand mixer or alternatively with a hand blender in a tall container.
- Preheat the oven to 180 degrees Celsius convection.
- Meanwhile, pluck the mint leaves from the stalks and cut them into fine strips.
- Then add to the cheesecake layer and mix again briefly.
- Place the cake batter in the springform pan and press down the edges if necessary. The pastry base should have a border of about 5 cm. Prick the bottom with a fork. Empty the cheesecake filling onto the dough base.
- Bake the cheesecake at 180 degrees for 35-45 minutes. The edges of the crust should be lightly browned and the top of the cheesecake filling should be lightly browned as well.
- Garnish with fresh mint leaves, serve cold or warm and enjoy :)
Tried this recipe?Let us know how it was!