Greek Honey Cheese Pie (Print Version)
# Ingredients:
→ Needed for the Pie
01 -
1 tablespoon vanilla flavoring
02 -
3 eggs, brought to room temperature
03 -
600 grams ricotta cheese, fresh
04 -
100 ml honey
05 -
1 tablespoon corn starch (also called corn flour)
→ For Toppings
06 -
Sprinkle of ground cinnamon, 1 tablespoon
07 -
60 ml honey to drizzle on top
# Instructions:
01 -
Turn your oven on to 180°C (350°F). Get a springform pan (20cm or 8 inches) and grease it a little with butter or spray to stop sticking.
02 -
Grab a big bowl and toss in the ricotta, honey, eggs (make sure they're not cold), corn starch, and vanilla. Whisk it all until smooth—don’t stress about tools, a hand whisk works fine.
03 -
Pour your ricotta mix into the greased springform pan and use a spatula to even it out. Bake for 45-50 minutes in your warm oven. The top should go golden, and the middle will be firm and not jiggle when gently shaken.
04 -
Once baked, take it out of the oven and let it rest in the pan for 5 minutes or so. Then undo the pan's spring latch super carefully and place it on a plate or rack to cool fully.
05 -
After it's cooled completely, drizzle honey generously over it and scatter the ground cinnamon evenly across. Slice into pieces and enjoy it chilled or at room temperature.
# Notes:
01 -
This beloved Greek dessert hails from the island of Sifnos and is comparable to cheesecake but without the crust. It’s so simple!
02 -
Tossing in a bit of lemon zest to the batter will give it a refreshing kick of flavor.
03 -
You can prepare melopita a day in advance, and storing it in the fridge makes the flavors shine even more the next day.
04 -
Some places in Greece swap ricotta with local cheeses like anthotyro or mizithra to make this dish even more authentic.