Melopita Naxou is a traditional Greek honey cheesecake from Naxos. I love how soft, creamy, and lightly spiced it is, with honey adding natural sweetness and a beautiful golden finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g ricotta or anthotyro cheese
100 ml honey
3 eggs
40 g flour
1/2 tsp cinnamon
Butter, for greasing
Directions
I preheat the oven to 180°C and lightly grease a baking dish with butter.
In a large bowl, I combine the cheese and honey, mixing until smooth and well blended.
I add the eggs and whisk thoroughly until the mixture becomes creamy and uniform.
I stir in the flour and cinnamon, making sure there are no lumps.
I pour the batter into the prepared baking dish and smooth the surface evenly with a spatula.
I bake it for about 40 minutes, or until the top is golden and the center is set.
I remove the cake from the oven and let it cool slightly before serving.
Just before serving, I drizzle extra honey over the top for added sweetness.
Servings and Timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Calories: 280 kcal per serving
Variations
I sometimes use anthotyro for a more traditional Greek flavor, but ricotta works beautifully too. I can also add a little lemon zest for brightness or a pinch of extra cinnamon for a warmer flavor. For a sweeter finish, I like adding more honey on top after baking.
Storage/Reheating
I store leftover Melopita Naxou in an airtight container in the refrigerator for up to 3 days. I enjoy it chilled or at room temperature. If I want it slightly warm, I reheat a slice gently in the microwave for a few seconds.
FAQs
Can I use ricotta instead of anthotyro?
Yes, I can use ricotta if anthotyro is not available. It gives a similar creamy texture.
Can I make Melopita Naxou ahead of time?
Yes, I can make it ahead and store it in the refrigerator. I like serving it chilled or letting it sit at room temperature before serving.
Is this dessert very sweet?
No, I find it gently sweet because the honey adds natural sweetness without making it too heavy.
Can I add more cinnamon?
Yes, I can add a little extra cinnamon if I want a stronger warm spice flavor.
How do I know when it is baked?
I know it is ready when the top is golden and the center is set.
Conclusion
Melopita Naxou is a simple, elegant Greek dessert that I love for its creamy texture, honey sweetness, and gentle cinnamon flavor. It is easy to prepare, beautiful to serve, and perfect when I want a traditional island-style dessert.
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Melopita Naxou
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Melopita Naxou is a traditional Greek honey cheesecake with a soft, creamy texture and warm notes of cinnamon. Naturally sweetened with honey, it offers a light and comforting Mediterranean dessert.
Ingredients
400 g ricotta or anthotyro cheese
100 ml honey
3 eggs
40 g flour
1/2 tsp cinnamon
Butter, for greasing
Instructions
- Preheat the oven to 180°C and lightly grease a baking dish with butter.
- In a large bowl, combine the cheese and honey, mixing until smooth and well blended.
- Add the eggs and whisk thoroughly until the mixture becomes creamy and uniform.
- Stir in the flour and cinnamon, ensuring there are no lumps.
- Pour the batter into the prepared baking dish and smooth the surface evenly with a spatula.
- Bake for about 40 minutes, or until the top is golden and the center is set.
- Remove from the oven and let it cool slightly before serving.
- Drizzle extra honey over the top just before serving if desired.
Notes
Ricotta can be used instead of anthotyro for a similar creamy texture.
Add lemon zest for a fresh citrus note.
Sprinkle extra cinnamon for a warmer flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve chilled, at room temperature, or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 110 mg
