Description
Melopita is an authentic Greek honey cheese pie, a crustless cheesecake from Sifnos. This easy recipe features ricotta cheese, honey, eggs, and lemon zest, offering a light, fragrant, and naturally sweet dessert perfect for any occasion.
Ingredients
Scale
- 500g (about 2 cups) fresh ricotta cheese or anthotyro
- 3 large eggs
- 100g (⅓ cup) high-quality honey (preferably Greek thyme honey)
- 1 teaspoon vanilla extract (or a pinch of vanilla powder)
- Zest of 1 lemon
- Optional for serving: 1 teaspoon ground cinnamon, for dusting
- Optional for serving: extra honey, for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line an 8–9 inch round baking dish with parchment paper.
- In a large bowl, whisk the ricotta until smooth. If the cheese is too wet, strain it for about 30 minutes beforehand.
- Add the eggs one at a time, whisking after each addition until fully combined.
- Whisk in the honey and vanilla until the batter is silky and smooth.
- Stir in the lemon zest for a bright citrus note.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, until the top is lightly golden and the center is just set.
- Let cool slightly, then dust with cinnamon and drizzle with extra honey before serving.
Notes
- Use anthotyro or mizithra cheese for a more authentic Greek flavor.
- Greek thyme honey adds floral depth, but any pure honey works.
- Top with chopped pistachios, walnuts, or fresh fruit for extra texture.
- Mini Melopitas can be baked in muffin tins for 20–25 minutes.
- To prevent cracking, avoid overbaking — remove while the center is still slightly jiggly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg