Honey Cheesecake

by Marina Georgallides, featured in Eat Like a Greek

Published by Hamlyn

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Introduction

Melópita is a regional speciality of the Greek island of Sifnos. Méli means honey and, on the island, this dessert would be made using the local thyme honey. It’s a crustless cheesecake and typically contains soft, creamy mizithra (also known as anthótyros), a whey cheese made from sheep or goats’ milk, notably in Crete. But since this cheese is hard to find outside Greece, I use ricotta cheese here to give an equally creamy texture. I love to add lemon zest for zing, but this is optional. Do choose a good-quality honey as it will make all the difference.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Eat Like a Greek

Image of Marina Georgallides' Honey Cheesecake — Photo by Andrew Burton

Ingredients

Serves: 8

Metric U.S.

500 grams ricotta cheese
200 grams good-quality runny honey
3 large eggs
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
zest of ½ lemon (optional)

1lb 2 ounces ricotta cheese
7 ounces good-quality honey
3 large eggs
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
zest of ½ lemon (optional)

Method

Honey Cheesecake is a guest recipe by Marina Georgallides so we are not able to answer questions regarding this recipe

Preheat the oven to 160°C fan (350°F), Gas Mark 4. Line a 23cm (9 inch) springform cake tin with baking paper. Put the ricotta in a large mixing bowl and whisk for 1 minute until creamy.
Add half the amount of runny honey to the bowl, along with 1 egg, and whisk again. Then add the second egg and whisk again before adding the third egg and giving everything a final whisk.
Stir through half the amount of ground cinnamon along with the vanilla extract and lemon zest (if using).
Pour the cheesecake mixture into the lined tin and bake for 1 hour then increase the temperature to 180°C fan (400°F), Gas Mark 6 and bake for 10 minutes more to give it a golden top.
Meanwhile, prepare a syrup by putting the remaining runny honey and cinnamon in a saucepan. Place over a medium heat and leave for a few minutes to infuse. Remove from the heat.
Once the cheesecake is baked, allow it to rest for 5–10 minutes before unmoulding from the tin. Place the cheesecake on a serving plate and carefully pour the runny honey on top. You can serve melópita warm or cold, depending on your preference. It keeps in the fridge for up to 3 days in an airtight container.

Preheat the oven to 160°C fan (350°F), Gas Mark 4. Line a 23cm (9 inch) springform cake tin with baking paper. Put the ricotta in a large mixing bowl and whisk for 1 minute until creamy.
Add half the amount of honey to the bowl, along with 1 egg, and whisk again. Then add the second egg and whisk again before adding the third egg and giving everything a final whisk.
Stir through half the amount of ground cinnamon along with the vanilla extract and lemon zest (if using).
Pour the cheesecake mixture into the lined tin and bake for 1 hour then increase the temperature to 180°C fan (400°F), Gas Mark 6 and bake for 10 minutes more to give it a golden top.
Meanwhile, prepare a syrup by putting the remaining honey and cinnamon in a saucepan. Place over a medium heat and leave for a few minutes to infuse. Remove from the heat.
Once the cheesecake is baked, allow it to rest for 5–10 minutes before unmoulding from the tin. Place the cheesecake on a serving plate and carefully pour the honey on top. You can serve melópita warm or cold, depending on your preference. It keeps in the fridge for up to 3 days in an airtight container.