Melopita - Crustless Greek Honey & Cheese Pie
Try my recipe for melopita, the honey and cheese pie from Sifnos. This traditional Greek recipe is essentially a crustless cheesecake, but without all the fuss - there's no water bath or fancy equipment required, not even a stand mixer!
Servings 8 serves
Calories 226kcal
Ingredients
- 600 grams ricotta cheese fresh
- 100 ml honey
- 3 eggs
- 1 tablespoon corn starch (corn flour)
- 1 tablespoon vanilla extract
To drizzle:
- 60 ml honey
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 180 deg C and grease a 20cm springform baking pan.
- Whisk all the ingredients in a large bowl, until smooth and free of any lumps.
- Pour into baking pan and cook for 45-50 mins until the top has browned and the centre of the melopita no longer wobbles.
- Once cooked allow to cool in the pan for 5 mins. Remove and allow it to cool completely.
- Once cooled drizzle with an extra ¼ cup honey and dust with cinnamon.
Video
Notes
- Make sure your eggs are room temperature. The primary reason for this is that room temp egg yolks break more easily and will mix into the batter more evenly. Cold eggs can result in lumpy batter, longer bake times and a stodgy cheesecake.
- Get high quality ricotta cheese. Be sure to use a fresh ricotta from a good cheesemonger and avoid the watery stuff found in the big hypermarkets. If you accidentally buy a package that seems watery or thin, all is not lost - simple take the time to strain it using a mesh strainer lined with cheesecloth.
- Preheat your oven. Make sure your oven is at temperature before placing the baking tin inside. For the most accurate results, I recommend investing in an oven thermometer, as oven temps can vary widely.
- Add extra flavour. Adding a little grated lemon zest adds a hint of zing and freshness to the melopita.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 21g | Protein: 11g | Fat: 11g | Saturated Fat: 7g