Melopita (Greek Honey and Cinnamon Cheese Cake)
INGREDIENTS
- 1 cup (250ml) runny honey
- 4 eggs
- 1kg fresh ricotta, drained
- 2 tsp vanilla bean paste
- Finely grated zest of 2 lemons and juice of 1 lemon
- 1 1/2 tsp ground cinnamon
BURNT HONEY SYRUP
- 1 cup (250ml) honey
- 3 cinnamon quills
- 1/4 tsp freshly grated nutmeg, plus extra to serve
- 1 tbs lemon juice
Serves 8
METHOD
1. Preheat oven to 140°C. Grease a 20cm springform pan and line with baking paper.
2. Place honey and eggs in a stand mixer fitted with whisk attachment. Whisk until pale and fluffy. Add ricotta, vanilla, lemon zest and juice and cinnamon. Whisk until ricotta is smooth. Pour into prepared pan.
3. Bake for 1 hour, increase oven to 180°C and bake for a further 10 minutes or until top is deep golden and edges are set with a slight wobble in the centre. Turn off oven and cool completely in the oven, then chill for 4 hours or until firm and set.
4. Just before serving, for burnt honey syrup, place honey and cinnamon in a saucepan over medium heat and bring to a simmer. Cook for 2-3 minutes or until slightly darkened. Stir through nutmeg and lemon juice, and pour over cheesecake.
5. Sprinkle with extra nutmeg and cool slightly before serving.
https://www.delicious.com.au/recipes/melopita-greek-honey-cinnamon-cheesecake/1lyjuvun