Pin it
If you love cheesecake but are intimidated to make it at home, you have to try Melopita, the honey and cheese pie from the Greek island of Sifnos. This traditional Greek recipe is essentially a crustless cheesecake, without the fuss—no water bath, fancy equipment, or stand mixer required. The simple combination of creamy cheese and sweet honey creates a dessert that's simultaneously rustic and elegant, with a texture that falls somewhere between custard and traditional cheesecake. One bite of this silky, golden-topped treat will transport you straight to a sun-drenched Greek taverna overlooking the Aegean Sea.
Melopita is a delightful regional specialty of Sifnos, one of the Cyclades islands. The name comes from 'meli,' meaning honey, and 'pita,' meaning pie. Despite the name, it's more like a crustless cheesecake. Traditionally, it's made with anthotyro or myzithra cheese, but ricotta works beautifully. The first time I made this dessert, I was amazed by how something so simple could taste so complex. The honey caramelizes slightly during baking, creating delicate notes of caramel that perfectly complement the subtle tanginess of the cheese.
Magnificent Ingredients
- Ricotta cheese: Provides a creamy base with a light texture.
- Honey: Acts as the primary sweetener, adding floral depth of flavor.
- Eggs: Help bind the ingredients and create a smooth custard.
- Corn flour (cornstarch): Thickens the batter while keeping it silky.
- Vanilla extract: Enhances the overall taste with warmth.
- Cinnamon: A finishing touch that complements the honey.
Baking Instructions
- Prepare your equipment:
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch baking pan.
- Combine wet ingredients:
- Mix ricotta, honey, eggs, and vanilla in a bowl until just combined.
- Incorporate dry ingredient:
- Sift corn flour over wet mixture and whisk until smooth.
- Fill your pan:
- Pour batter into the prepared pan and smooth the top.
- Bake to perfection:
- Bake for 45-50 minutes until golden brown and just set.
- Begin cooling process:
- Let cool in the pan for 5 minutes to prevent shrinking.
- Complete cooling:
- Remove from pan if using a springform, otherwise cool completely.
- Add finishing touches:
- Drizzle with warm honey and dust with cinnamon before serving.
- Serve appropriately:
- Cut into wedges and serve at room temperature or slightly chilled.
Pin it
My grandmother taught me to make melopita during a summer visit to her village when I was twelve years old. She insisted that the quality of the honey made all the difference, walking me to her neighbor's home to select a jar of fresh thyme honey from their family's beehives. The rich amber color and distinctive aroma of that honey transformed a simple cheese pie into something truly remarkable. Twenty years later, I still source the best local honey I can find whenever I make this recipe.
Serving Suggestions
Serve at room temperature with warm honey and cinnamon. Pair with fresh berries, whipped cream, or Greek cookies for an authentic experience.
Wonderful Variations
Add citrus zest for brightness, almond extract for nuttiness, or top with wine-poached pears for an elegant twist.
Keeping It Fresh
Store covered in the refrigerator for up to four days. Let come to room temperature before serving for best texture. Freeze slices for up to a month.
Pin it
The beauty of melopita lies in its simplicity and authenticity. This humble dessert represents the Greek cooking philosophy perfectly, revealing how a few quality ingredients, treated with respect, can create something truly extraordinary. When I serve this at dinner parties, guests often ask for the complicated recipe, expecting a long list of specialty ingredients. Their surprise when learning how simple it is speaks to the magic that happens when tradition, technique, and quality ingredients come together. Whether you're exploring Greek cuisine for the first time or looking to reconnect with Mediterranean flavors, this honey and cheese pie offers a taste of Cycladic sunshine in every bite.
Frequently Asked Questions
- → Can I make the dough for Italian Cream Bombs ahead of time?
- Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. This actually enhances the flavor! Just remove the dough from the fridge about 30 minutes before rolling and cutting to allow it to warm up slightly. The cold dough will be easier to handle but needs to be at room temperature before frying.
- → What's the best way to tell when the oil is at the right temperature?
- While a thermometer is most accurate (aim for 350°F/175°C), you can also test by dropping a small piece of dough into the oil. It should sizzle gently and float to the surface, browning gradually in about 2 minutes. If it browns too quickly, your oil is too hot. If it absorbs oil and browns too slowly, the temperature is too low.
- → Why did my bomboloni deflate after frying?
- Deflated bomboloni usually happen when they're underproofed (not risen enough) before frying, when the oil temperature fluctuates dramatically, or when they're flipped too early. Make sure they've properly doubled in size before frying, maintain a steady oil temperature, and only flip them once the first side is golden brown.
- → Can I fill these with something other than custard?
- Absolutely! While traditional bomboloni often feature custard, you can fill them with Nutella, jam, pastry cream flavored with lemon or orange zest, pistachio cream, or even a chocolate ganache. Just make sure whatever filling you choose is thick enough not to leak out but smooth enough to pipe easily.
- → How long do Italian Cream Bombs stay fresh?
- Bomboloni are best enjoyed the same day they're made, ideally within a few hours of frying when the contrast between the crisp exterior and soft interior is at its peak. If you must store them, keep unfilled bomboloni in an airtight container at room temperature for up to 1 day, then fill just before serving. Once filled, they should be eaten within 6-8 hours to prevent the filling from making the dough soggy.
- → Can I bake these instead of frying them?
- While traditional bomboloni are fried, you can bake them at 375°F (190°C) for about 12-15 minutes until golden brown. Brush them with melted butter before baking for a richer flavor. The texture will be different – more like a sweet roll than a donut – but still delicious. For the most authentic experience, though, frying is recommended.