Flaón - Sixteenth Century Spanish Cheesecake Recipe

"From Ruperto de Nola's 1525 cookbook, this is a cheesecake from the Ibiza region of Spain. In modern times, a very similar Spanish cheesecake, Tarta Pasiega, is sold in Spain during the Easter season."

Original is 8 servings

Metric US

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Nutritional

Serving Size: 1 (135.1 g)
Calories 283.2
Total Fat - 12.4 g
Saturated Fat - 3.1 g
Cholesterol - 230.8 mg
Sodium - 262.8 mg
Total Carbohydrate - 31.3 g
Dietary Fiber - 1.7 g
Sugars - 20 g
Protein - 12.8 g
Calcium - 64.3 mg
Iron - 1.7 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 F.

Step 2

Make the dough. In a bowl, whisk the flour and salt to combine. Stir in the water and oil. Roll out in a rectangular shape, then fold in 3 parts like a business letter. Roll out again and repeat the folding 2 more times. Place the dough in an 8 inch tart pan - the kind with a removable bottom. Cover the bottom and sides with dough. Set aside.

Step 3

In a bowl, beat the eggs with the cheese, sugar, mint and anisette liqueur. Spread it over the dough in the tart pan. Bake for 40 minutes, or until the filling is set.

Step 4

In a small bowl, combine the honey and rosewater. When the tart is done, drizzle the honey mixture over the pie. Sprinkle lightly with cinnamon. Serve warm.