Greek cuisine · Desserts & Sweets

Melopita Sifnou

Honey cheesecake from Sifnos made with fresh mizithra, baked without a crust and dusted with cinnamon.

Ingredients · for 8 servings

• 800 g mizithra (or ricotta)
• 200 g honey
• 4 eggs
• 2 tbsp semolina
• 1 tsp cinnamon
• 1 organic lemon (zest)
• 1 tbsp butter for the pan
• 1 pinch salt

Instructions

1. Drain the mizithra in a sieve for 30 min. and then mash finely with a fork until no coarse lumps remain; preheat the oven to 180 °C top/bottom heat.
2. Thoroughly grease a shallow 28 cm tart pan with the butter so the crustless cake will release cleanly later.
3. Warm the honey slightly until runny and stir smooth with the cheese, the grated lemon zest and the salt.
4. Stir in the eggs one at a time and finally work in the semolina — it binds the mixture without making the cake mealy; the mixture should flow thickly off the spoon.
5. Pour the mixture into the pan, smooth the top and bake for 40–45 min. until the surface is mottled golden brown and the center still jiggles only slightly when shaken.
6. Let the cake cool completely, dust generously with cinnamon and serve in wedges lukewarm or cold.