This beautiful and light cheesecake hails from the Greek island of Sifnos in the Cyclades. It is a simple recipe that comes together in no time! It’s called Melopita, which is Greek for honey pie.
There is no sugar in this recipe at all. Sweetened with gorgeous Greek honey, then drizzled with honey, and dusted with cinnamon!
Give it a try! I know that you will love it!
Ingredients:
3 cups of ricotta cheese
1/3 cup honey
1 1/2 tbsp cornstarch
3 eggs
1 tbsp vanilla extract
Directions:
Let the eggs come to room temperature. It’s easier to break up the yolks and achieve a smoother result. I let the ricotta come to room temperature as well so that I can more easily whisk everything together.
Whisk the eggs and ricotta. Add the honey and vanilla. Sprinkle in the cornstarch & whisk till blended.
Pour the batter into to a 9 inch parchment lined springform pan and bake at 350 F for 50 minutes.
Let it cool and store in the refrigerator. Garnish with honey & cinnamon.
Kali Oreksi!
on xenia street 