Melopita (Greek Honey Cheesecake) Recipe
Melopita, a traditional Greek honey cheesecake, combines creamy ricotta with sweet honey, eggs, semolina, and a touch of cinnamon for a delicate, lightly golden dessert that’s both simple and delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Melopita Ingredients
- 2 cups ricotta cheese
- 3/4 cup honey
- 3 large eggs
- 1/2 cup fine semolina
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Batter: In a large mixing bowl, combine the ricotta cheese, honey, and eggs. Whisk together until smooth and well incorporated.
- Add Dry Ingredients: Gradually add the semolina and ground cinnamon into the ricotta mixture. Stir gently until the batter is uniform.
- Bake the Cheesecake: Pour the batter into a greased or parchment-lined baking pan. Bake in a preheated oven at 350°F (175°C) for approximately 40-45 minutes, or until the cheesecake is set and lightly golden on top.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool to room temperature before slicing. Optionally, drizzle with extra honey before serving.
Notes
- Use whole milk ricotta for the creamiest texture.
- Fine semolina helps create the perfect light structure; avoid coarse granules.
- The baking time may vary slightly depending on your oven, so check doneness by ensuring the center is set.
- Serve with additional honey or fresh fruit for added flavor.
- Can be refrigerated for up to 3 days; bring to room temperature before serving for best taste.
Keywords: Melopita, Greek honey cheesecake, ricotta cheese dessert, semolina cheesecake, traditional Greek dessert, honey cheesecake
