Greek Honey Cheesecake (Melopita) - from The Greek Diet Cookbook
Melopita translates as “honey pie,” but this dish is my healthy version of a ricotta-style cheesecake. Light and fresh with a hint of lemon, this cake has the perfect tang from the yogurt.
Serves 16
Ingredients:
Olive oil for the pan
1 pound anthotyro (ricotta cheese)
1 cup 2% plain Greek yogurt
Three eggs, lightly beaten
1⁄2 cup Greek honey, plus more for garnish
Grated zest of 1 lemon
Three tablespoons of all-purpose flour
1⁄4 cup sugar
Ground cinnamon for garnish
Instructions:
1. Preheat the oven to 350°F. Coat a 9-inch springform pan with olive oil, line it with a round of parchment paper, and lightly oil the paper.
2. combine the ricotta, yogurt, eggs, 1⁄2 cup honey, lemon zest, flour, and sugar in a large bowl. Beat thoroughly, either with an electric mixer or a whisk.
3. Pour the batter into the pan and gently rap it against a hard surface to release any air bubbles.
4. Bake the melopita for 15 to 20 minutes or until the filling sets. Remove the cake from the oven and let it cool. Refrigerate the cake for 2 or 3 hours.
5. Run a knife around the inside edge of the pan and release the sides. Invert the cake onto a serving plate. Carefully remove the bottom of the cake pan and the parchment paper.
6. Serve the cake sprinkled with some cinnamon and drizzled with a little honey.
Chef Maria Loi is an internationally renowned entrepreneur, author, television personality and philanthropist working to change the world - one healthy bite at a time. Known as the Julia Child of Greece, she is the founder and face of a lifestyle brand that nurtures a healthy body and soul, melds the inspiration of ancient Greece with a modern approach to the Mediterranean diet, cooks up a heaping dose of happiness, humour and joy and helps people boost their immunity and improve their health, wellness and longevity.
