Melopita - Greek Honey Cheesecake
Melopita translates as “honey pie,” but this dish is my healthy version of a ricotta-style cheesecake. Light and fresh with a hint of lemon, this cake has the perfect tang from the yogurt. Serve this with a drizzle of honey to keep it classic.
Serves 16
Ingredients
Olive oil, for the pan
1 pound anthotyro (ricotta cheese)
1 cup plain Greek yogurt (whole fat preferred)
5 eggs, lightly beaten
1⁄2 cup Greek honey, plus more for garnish
Grated zest of 1 lemon
1⁄4 cup sugar
Ground cinnamon, for garnish
Directions
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, 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.
Chef’s Notes
Feel free to top with your favorite fruit or nuts!
Straining the Anthotyro cheese (ricotta) in cheesecloth will help keep your mixture firm.
Use full fat dairy products, and remember to use REAL Greek yogurt!