Melopita is a Greek crustless honey cheesecake. It is also one of the absolute easiest desserts to make. Just mix up a few things, pour it into a pie tin, toss it in the oven, and voila: delicious dessert.
The name melopita translates literally to honey pie, so honey is a big part of this recipe, and a flavorful honey will produce a better result. While this dish would traditionally be made with mizithra cheese, a soft goat or sheep’s milk whey cheese, ricotta makes a good substitute for those of us without such options. Beyond the honey and cheese, there are only a few eggs, a bit of starch, and some orange and lemon zest to perfume the pie.
This is one of those magical reipes that can be put together nearly effortlessly and still results in a delightful dessert—particular when drizzled with a bit of honey and topped with a sprinkle of cinnamon.
2.5 cups ricotta, water drained
3 eggs, beaten
½ cup honey
1 tbsp cornstarch
⅛ tsp cinnamon
½ tsp lemon zest
1 tsp orange zest
Pinch of salt
¼ cup additional sugar, if you like things really sweet
Mix all ingredients in a bowl and beat until uniform in consistency. Pour into a lightly oiled 7-9 inch cake pan and bake at 350 until the center no longer jiggles (~40-60 minutes).
Once finished, remove from the oven and allow to cool. Flip the cake pan to remove the melopita.
Garnish with honey drizzle, cinnamon, and additional lemon and orange zest, if desired.