Melopita – a Greek cheesecake that is sweetened with honey and served with even more honey is a perfect light dessert for the summers. If you are a cheesecake lover then this recipe will be right up your alley. The only thing different about this dessert from the regular cheesecake is that this does not have any crust.
Traditionally this dessert is made with cinnamon but I am not a huge fan of the spice. Except for maybe a few bites of cinnamon roll sometimes, I dont really care for it in the dessert recipes. So, I flavored my melopita with lemon and lavender. In my previous post I made ricotta using lemon juice, and in this recipe I used up that ricotta which already had a subtle underlying flavor from the lemon. I enhanced the fragrance by adding some lemon zest and complimented the flavor with the flowery lavender.
If you are a cinnamon fan, then by all means skip the lemon and lavender combination and stick to the traditional method. Just use some cinnamon while making melopita and then sprinkle generously after its cooked. Serve with an extra drizzle of honey.
Recipe based on this
Serving 6 slices
Cooking time 15 minutes plus baking time
Things you will need:
2.5 cups ricotta cheese
1/2 cup honey plus more to drizzle
1 tbsp corn starch
zest of two lemons
2 tsp dried lavender
- Prepare an 8 inch round baking pan. Preheat the oven to 325 F.
- In a large mixing bowl add cheese, eggs, cornstarch and honey – beat with a hand held beater to form a lump free mixture.
- Add lemon zest and lavender and mix well.
- Pour the batter into the pan and bake for 40 minutes, you want the edges to be firm and the center to be slightly wobbly.
- Cool completely, serve at room temperature with an extra drizzle of honey.