Greek Honey Cheese Pie (Print Version)
# Ingredients:
→ For the Pie
01 -
600 grams fresh ricotta cheese
02 -
100 ml honey
03 -
3 eggs, at room temperature
04 -
1 tablespoon corn starch (corn flour)
05 -
1 tablespoon vanilla extract
→ For Topping
06 -
60 ml honey for drizzling
07 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Heat your oven to 180°C (350°F). Lightly grease a 20cm (8 inch) springform pan with butter or cooking spray.
02 -
In a large bowl, combine the fresh ricotta, honey, room temperature eggs, corn starch, and vanilla extract. Whisk everything together until the mixture is smooth and no lumps remain. A hand whisk works perfectly for this - no fancy equipment needed!
03 -
Pour the mixture into your prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, until the top has turned a lovely golden brown and the center is set (it shouldn't wobble when you gently shake the pan).
04 -
When done, remove from oven and let the melopita cool in the pan for about 5 minutes. Then carefully release the springform and transfer to a cooling rack or plate to cool completely.
05 -
Once completely cooled, drizzle the additional honey all over the top of the pie. Dust generously with ground cinnamon. Slice and serve at room temperature or chilled.
# Notes:
01 -
This traditional Greek dessert from Sifnos island is essentially a crustless cheesecake that's simpler to make than its American cousin.
02 -
For extra flavor, try adding the zest of one lemon to the batter before baking.
03 -
Melopita can be made a day ahead and stored in the refrigerator. The flavors actually develop nicely overnight.
04 -
Some regions in Greece make melopita with local cheeses like mizithra or anthotyro instead of ricotta.