Dessert

Melopita (Greek honey and cinnamon cheesecake)

Name: Melopita Greek honey and cinnamon cheesecake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Ingredients: 500.00ml honey; 4 eggs; 1kg fresh ricotta, drained; 2 tsp vanilla bean paste; Finely grated zest of 2 lemons, and juice of 1 lemon; 1 1/2 tsp ground cinnamon; 3 cinnamon quills; 1/4 tsp freshly grated nutmeg, plus extra to serve; 20.00 ml lemon juice

2 ratings

20m

1h 15m

Melopita (Greek honey and cinnamon cheesecake)

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by Phoebe Wood

Jun 01, 2018

This version of the classic Greek honey ricotta pie tastes even better than it sounds (and looks).

1 cup (250ml) runny honey
4 eggs
1kg fresh ricotta, drained
2 tsp vanilla bean paste
Finely grated zest of 2 lemons, and juice of 1 lemon
1 1/2 tsp ground cinnamon

Burnt honey syrup

1 cup (250ml) honey
3 cinnamon quills
1/4 tsp freshly grated nutmeg, plus extra to serve
1 tbs lemon juice

Method

1.

Preheat oven to 140°C. Grease a 20cm springform pan and line with baking paper.
2.

Place honey and eggs in a stand mixer fitted with whisk attachment. Whisk until pale and fluffy. Add ricotta, vanilla, lemon zest and juice and cinnamon. Whisk until ricotta is smooth. Pour into prepared pan.
3.

Bake for 1 hour, increase oven to 180°C and bake for a further 10 minutes or until top is deep golden and edges are set with a slight wobble in the centre. Turn off oven and cool completely in the oven, then chill for 4 hours or until firm and set.
4.

Just before serving, for burnt honey syrup, place honey and cinnamon in a saucepan over medium heat and bring to a simmer. Cook for 2-3 minutes or until slightly darkened. Stir through nutmeg and lemon juice, and pour over cheesecake.
5.

Sprinkle with extra nutmeg and cool slightly before serving.