Melopita (Honey Cheesecake)

Directions

1. 1

   Preheat the oven to 160 degrees Celsius fan. Add the ricotta to a mixing bowl and whisk for one minute until creamy.

2. 2

   Add half the amount of honey to the ricotta, along with an egg, and whisk again. Continuing adding and whisking the rest of the eggs each time.

3. 3

   Stir through half the amount of ground cinnamon, lemon zest and vanilla extract.

4. 4

   In a cake tin lined with parchment paper, pour the cheesecake mixture. Bake for 1 hour at 160 degrees Celsius fan, and then a further 10 minutes at 180 degrees Celsius fan for a golden top.

5. 5

   Meanwhile, add the remaining amount of honey and cinnamon to a saucepan over a medium heat and heat up for a few minutes until it becomes runny.

6. 6

   Once the cheesecake is baked, allow to rest for 5-10 minutes before pouring the extra honey on top.

7. 7

   Serve warm or cold.