Greek Honey Cheesecake (Melopita)
Melopita translates as “honey pie,” but this dish is Chef Maria Loi's healthy version of a ricotta-style cheesecake. Light and fresh with a hint of lemon, this cake has the perfect tang from the yogurt. Drizzle with some honey to keep it classic. Serves 16
Recipe Ingredients
- - Olive oil, for the pan
- - 1 pound anthotyro (ricotta cheese)
- - 1 cup 2% plain Greek yogurt
- - 3 eggs, lightly beaten
- - 1⁄2 cup Greek honey, plus more for garnish
- - Grated zest of 1 lemon
- - 3 tablespoons all-purpose flour
- - 1⁄4 cup sugar
- - Ground cinnamon, for garnish
Recipe Instructions
- Preheat the oven to 350°F. Coat a 9-inch springform pan with olive oil, line it with a round of parchment paper, and lightly oil the paper.
- In a large bowl, combine the ricotta, yogurt, eggs, 1⁄2 cup honey, lemon zest, flour, and sugar. Beat thoroughly, either with an electric mixer or a whisk.
- Pour the batter into the pan and gently rap it against a hard surface to release any air bubbles.
- Bake the melopita for 15 to 20 minutes, or until the filling sets. Remove the cake from the oven and let cool. Refrigerate the cake for 2 or 3 hours.
- Run a knife around the inside edge of the pan and release the sides. Invert the cake onto a serving plate. Carefully remove the bottom of the cake pan and the parchment paper.
- Serve the cake sprinkled with some cinnamon and drizzled with a little honey.