Melopita - Crustless Greek Honey & Cheese Pie

Ingredients

• 600 g fresh ricotta cheese (Use high-quality ricotta; strain through cheesecloth-lined mesh if watery. Anthotyro or soft mizythra may be substituted.)
• 100 ml honey (For the batter)
• 3 eggs (Bring to room temperature for easier whisking and a smoother batter.)
• 1 tbsp corn starch (Also called corn flour. Substitute with 2 tbsp rice flour or potato starch if needed.)
• 1 tbsp vanilla extract
• 60 ml honey (For drizzling over the cooled pie)
• 1 tbsp ground cinnamon (For dusting the finished pie)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) springform baking pan, coating the base and sides lightly so the pie releases easily.

2. 2

   Add the ricotta, 100 ml honey, eggs, corn starch, and vanilla extract to a large mixing bowl. Whisk until the mixture is completely smooth and free of lumps.

3. 3

   Pour the smooth ricotta batter into the prepared springform pan and spread it into an even layer.

4. 4

   Bake for 45–50 minutes, until the top is browned and the center no longer wobbles when the pan is gently moved.

5. 5

   Remove the pie from the oven and let it cool in the pan for 5 minutes.

6. 6

   Release the springform sides and transfer or leave the pie to cool completely before decorating.

7. 7

   Once completely cooled, drizzle the remaining 60 ml honey over the top and dust evenly with the ground cinnamon.

Notes

For room-temperature eggs, place refrigerated eggs in warm, not boiling, water for 5–10 minutes. The pie can be baked in a larger pan, but it will be thinner and may require additional baking time; begin checking at 50 minutes. The recipe is gluten-free when using certified gluten-free corn starch.

Nutrition per serving

• dessert
• Greek
• crustless cheesecake
• gluten-free
• baked
• honey
• vegetarian
• Easter