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
