Melopita is a traditional Greek Honey Cheesecake coming from Sifnos Island, in the Cyclades.
This Cheesecake could easily satisfy the needs of any person for a simple, delicious dessert that requires only basic ingredients.
The cheese used is fresh, unsalted anthotyros or myzithra, which is similar to ricotta and it is sweetened with Greek citrus honey.
I prefer using myzithra (mee-ZEE-thrah) from Crete, which is made with sheep and goat milk and has a richer flavour from anthotyros made from cow’s milk.
To flavour it I used some orange zest, orange flavoured vanillin, and citrus honey, which gives it an irresistible orange flavour.
Myzithra or anthotyros is a low fat cheese but rich in flavour and the orange zest adds a welcome zing.
This is a very versatile recipe, so if you want to make a more modern approach you can make it into a tart.
To make it into a tart, you can follow my recipe for Fig and Peach Anthotyro Cheese Tart.
Trust me, this is a dessert people won’t forget about!
ORIGIN OF CHEESECAKE
When someone hears the name “Cheesecake” what comes to their mind is the New York style cheesecake.
However, the first cheesecake was made by the Ancient Greeks. It was given to the athletes to provide them with energy.
It was also a type of wedding cake which was made by the bride.
Athenaeus (2nd century AD) mentions that Callimachus (3rd century BC) used to have a work by “Aegimius” that described the art of making cheesecakes (πλακουντοπουκόν σύγγραμμα) plakountoboukon syggramma.
The recipe itself was pretty simple: pound the cheese until it is smooth mix it in a brass pan with honey and spring wheat flour, heat the cheesecake “in one mass”, allow to cool, then serve.
An easy Dessert fit for Breakfast or Brunch
I love that this dessert is easy to make and isn’t overly sweet. In fact it would even make an ideal healthy, breakfast or brunch dessert.
In my video I used a hand mixer to whisk the ingredients and a food processor to make it creamier.
This is a very old recipe, so back then they didn’t need an electric mixer or a food processor.
So, you can easily make it using just a fork to crush the cheese and then a spoon or a baloon whisk to mix in the remaining ingredients.
More recipes with anthotyro (Greek ricotta)
Fig and Peach Anthotyro Cheese Tart and 6 Years Blog Anniversary
Fig and Peach Anthotyro Cheese Tart is a beautiful and delicious dessert to finish a meal with family. I made the tart shell from scratch and used anthotyros, yoghurt and eggs for the filing.Continue Reading
Limoncello Kaltsounia or Lychnarakia, another twist
Kaltsounia or Lychnarakia are Cretan cookies, traditionally made during Easter. They have a sweet pastry shell and are filled with anthotyro (ricotta).Continue Reading
Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the name for anthotyro in Cyprus. Anari is similar to anthotyro or myzithra and is a white soft whey cheese which is produced when making halloumi or kefalotyri. (You may find out more about these cheeses here)…. Read MoreContinue Reading
No guilt Apricot Cheesecake
Cheesecake is one of our favourite desserts but being on the Mediterranean Diet, for a few months now, I didn’t want to make something loaded with calories so I adapted an older recipe and made this “no guilt” Apricot Cheesecake.Continue Reading
Birthday Cake with Strawberry Cream Cheese and Chocolate Glaze
A Birthday cake made with a white sponge, filled with two cheeses and strawberry cream, topped with chocolate ganache and strawberries.Continue Reading
Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)
Glykia Tyropita is a concoction of mine made with anthotyro and cream cheese and filled with orange, wrapped in phyllo and baked in muffin tins.Get the Recipe
Healthy, Low fat Anthotyro-Cream Cheese Strawberry Jelly
This healthy, low fat Anthotyro-cream cheese strawberry Jelly is made with real strawberries and anthotyro, a low fat cheese, similar to ricotta.Get the Recipe
Tyropita me Maratho (Cheese and Fennel Pie)
A tyropita (cheese pie) made homemade phyllo, xinomyzithra and flavoured with wild fennel.Get the Recipe
Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel
Making good use of your leftovers is a talent acquired over years of cooking experience. I made this pastitsio using leftover spaghetti and bolognaise sauce.Continue Reading
Dakos Savoury Greek Cheesecake
A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos.Get the Recipe
Tyropita Strifti (Greek Cheese Pie)
Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted.Continue Reading
TIPS FOR MAKING THIS DESSERT
- This dessert has the tendency to stick to the pan, so make sure you grease the sides of your cake tin well with butter and sprinkle some semolina (or flour) on top.
- This cheese cake is moist and dense. It is a flat cake, so don’t add more mixture to make it higher. The name itself implies that it is flat as the Greek word “pita” means flat.
- You can substitute orange zest with any other citrus zest you prefer.
- 650 grams anthotyro (similar to ricotta)
- 5 large eggs
- 200 – 250 grams Greek citrus honey
- 20 grams corn flour (starch)
- 1 tsp orange zest
- 1 sachet orange flavoured vanillin or ½ tsp citrus essence
- 20 grams butter
- 20 grams fine semolina
- Grease a 24 cm diameter round baking tin with butter and sprinkle the semolina to coat the baking tin and the sides.
- Whisk the cheese with a hand mixer until it breaks into smaller pieces.
- Add the eggs gradually, mixing until it becomes smooth and creamy.
- Add the honey and mix.
- Add the zest to the corn flour and vanillin and add them to the mixture. Mix until creamy.
- Transfer the mixture into a food processor and process to break any lumps and make the mixture smooth and creamier.
- Empty the mixture in the prepared baking tin. Fill the pan to about 2 - 3 cm
- (1 inch) and use a rubber spatula to evenly spread the mixture.
- Preheat the oven to 180o C / 350o F (or 160o C / 320o F, if using a convection oven) and bake for about 45 minutes or until golden on top.
- Fill the pan to about 2 - 3 cm (1 inch).
- Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides and remove to a platter.
- Serve Melopita warm or at room temperature drizzled with honey and dusted with cinnamon.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 147mg Sodium: 142mg Carbohydrates: 29g Fiber: 0g Sugar: 21g Protein: 14g
PIN FOR LATER ON
Kopiaste and Kali Orexi!