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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 For the dough - 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
For the filling - 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. The pastry - Grate the lemon peel and mix it with the ground cinnamon.
- 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.
- 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. - 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.
- Add the minced mint leaves and the grated lemon peel and mix together.
- 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.
- 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.
- 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.
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