Cheesecake recipe from the white island

This cheesecake recipe from the Mediterranean island of Eivissa (Ibiza) and Formentera is a delightful gourmet cheesecake. It is as easy to prepare as it is refreshing and exquisite.

Cheesecake recipe

Ingredients for this cheesecake recipe

Serves 8 to 12

• 1 1/3 cups (300 g) flour – use cake flour if possible
• ½ cup (12 cl) olive oil
• ½ cup (12 cl) water
• ¼ cup anisette or other anise-flavored liqueur
• 1/4 of a lemon peel – grated
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon anise seeds
• A dash of Catalan mistela or other sweet dessert wine – optional

• 1 pound (500 g) fresh ricotta or ricotta-like cheese
• 1 1/3 cups (300 g) sugar
• 4 eggs
• 20 leaves fresh mint – minced. Or ½ teaspoon powdered dry mint
• 1/4 of a lemon peel – grated
• A few whole mint leaves as garnish
• Some powdered sugar – optional

Cheesecake recipe preparation method

Preparation time: about 20 to 30 minutes.
Cooking time: 45 minutes.

1. Grate the lemon peel and mix it with the ground cinnamon.


2. Combine the olive oil, water, anisette and optional sweet dessert wine in a large bowl and lightly beat it with a fork or whisk. Add the cinnamom and grated lemon peel and mix. Add the anise seeds and mix together.


3. Add the flour and knead it with your hands. The final dough shouldn't be dry. Cover it with a cloth and let it rest for 2 hours in a cool room.

The filling – When the pastry has rested for about one and a half hours, it's time to continue with the preparation of this cheesecake recipe.

1. In a bowl, beat the eggs with a whisk or fork. Add the sugar and mix together. Add the fresh ricotta or other fresh cheese and mix together well.


2. Add the minced mint leaves and the grated lemon peel and mix together.


3. Roll the dough out with a rolling pin and put it on a round tart pan with fluted sides. The pie pan should be about 1 inch (3 cm) deep and 9 to 10 inches (24 cm) wide. The dough should cover the bottom and the sides. Press the crust against the fluted sides with your fingers.


4. Pour the ricotta cheese filling into the crust and bake at 360 °F (180 °C) for 40 to 45 minutes. Allow to cool to room temperature.


5. This step of the cheesecake recipe is optional, but you can cover it with confectioner's sugar, and garnish it with mint leaves. Serve with a glass of sweet dessert wine.