This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.

  • Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.

  • Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

Nutrition Facts

388 calories; 18.8 g total fat; 141 mg cholesterol; 189 mg sodium. 42.9 g carbohydrates; 12.7 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2009
This was my first time making a pie and pie crust but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it but the pie baked well and my family loved it. Read More
(16)

Most helpful critical review

Rating: 2 stars
04/12/2010
We didn't care for the texture of the filling and the crust turned out very tough. May have made some mistakes along the way but still would not make again. Read More
(5)
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/01/2009
This was my first time making a pie and pie crust but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it but the pie baked well and my family loved it. Read More
(16)
Rating: 5 stars
04/01/2009
This was my first time making a pie and pie crust but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it but the pie baked well and my family loved it. Read More
(16)
Rating: 5 stars
02/09/2010
This was very easy and delicious. I suspect the ingredients should have called for egg whites instead of eggs as only egg whites would form the peaks as described but since the previous reviewers made it as is so did I and it came out fine. The filling never gets stiff but it came out great. Not too sweet not too heavy. Read More
(13)
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Rating: 5 stars
04/28/2009
Delicious! I followed the recipe exactly and it turned out great. Used mizithra. Read More
(8)
Rating: 4 stars
05/12/2010
This is a really nice pie I did mine with a top. It is nothing fancy. It is great for a laid back afternoon alone or with friends. Really quite nice and homely feeling. I thought it was best while warm. Read More
(6)
Rating: 2 stars
04/12/2010
We didn't care for the texture of the filling and the crust turned out very tough. May have made some mistakes along the way but still would not make again. Read More
(5)
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Rating: 4 stars
04/22/2011
I never did get the soft or firm peaks. Not sure what went wrong but it turned out great. Read More
(4)
Rating: 5 stars
04/09/2012
This pie was extremely good though I would recommended that you add a bit more honey sugar and flour. Read More
(2)
Rating: 4 stars
12/03/2017
Good taste but beating the eggs till they had soft peaks may have been too much as the end result had air pockets in the filling which made the texture grainy. Also 50 min was plenty and probably 45 would have been a better time in the oven as the top was too brown. I will make it again but revise the recipe accordingly. Read More
(1)
Rating: 5 stars
03/22/2014
Delightfully light and tasty! Great spring dessert. I used my own pie crust and added sliced almonds and a drizzle of honey on top in the last 10 minutes of baking. Be sure to use full fat ricotta and a pinch of salt on the almonds was good too. One thing the recipe say use half the cinnamon then doesn't make mention of what to do with the other half - unless I just misread it! Read More