I’ve never had much luck with cheesecake. In fact, the last time I made it was such a disaster that I decided I wasn’t going to attempt it again for a long time. Well, I think I finally struck it lucky with this honey pie AKA melopita AKA Greek cheesecake.
I spotted the recipe on Pinterest a while ago and was struck by how simple yet delicious it looked. There’s no (buttery) biscuit base here; it’s all about the honey and cheese, which in this case is a hell of a lot of ricotta (as I had no idea where to find myzithra in Manchester).
I left the pie in the oven for longer than the recipe said, as it looked very wobbly and pale at the end of 40 minutes. I took it out when the top looked more set and golden. For reference, I didn’t make the whole recipe; I used 500g of ricotta instead of 600g and reduced the weight of the other ingredients accordingly. As you can see, the top cracked as the pie cooled!
We had the pie as a dessert after a Greek-themed meal and served it as suggested, with a drizzle of honey and a sprinkling of cinnamon on top. It was absolutely delicious – rich, fragrant and just the right sort of sweet.
Unlike the last time I made cheesecake, I will definitely make melopita again – and soon!
Can be found on the Cook Me Greek blog here.