If you are a cheesecake lover then this recipe will be right up your alley. The only thing different about this dessert from the regular cheesecake is that this does not have any crust.
Traditionally this dessert is made with cinnamon but I am not a huge fan of the spice. Except for maybe a few bites of cinnamon roll sometimes, I dont really care for it in the dessert recipes. So, I flavored my melopita with lemon and lavender.
If you are a cinnamon fan, then by all means skip the lemon and lavender combination and stick to the traditional method. Just use some cinnamon while making melopita and then sprinkle generously after its cooked. Serve with an extra drizzle of honey. 
Lemon and Lavender Melopita
- Total Time: 55 mins
- Yield: 6 1x
Description
Melopita – a Greek cheesecake that is sweetened with honey and served with even more honey is a perfect light dessert for the summers.
Ingredients
- 2 1/2 cups (600 g) ricotta cheese
- 3 eggs
- 1/2 cup (120 ml) honey plus more to drizzle
- 1 tbsp corn starch
- zest of two lemons
- 2 tsp dried lavender
Instructions
- Prepare an 8 inch round baking pan. Preheat the oven to 325 F.
- In a large mixing bowl add cheese, eggs, cornstarch and honey – beat with a hand held beater to form a lump free mixture.
- Add lemon zest and lavender and mix well.
- Pour the batter into the pan and bake for 40 minutes, you want the edges to be firm and the center to be slightly wobbly.
- Cool completely, serve at room temperature with an extra drizzle of honey.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
What exactly is a melopita?
Melopita is a Greek cheesecake sweetened with honey and typically served with an extra drizzle of honey on top. Unlike most Western cheesecakes, it has no crust — the filling is all you get: here that’s 2½ cups of ricotta, 3 eggs, ½ cup honey, cornstarch, lemon zest, and lavender.
The author swapped out cinnamon for lemon and lavender — can I make the traditional version instead?
Yes — the article explicitly says if you’re a cinnamon fan, skip the lemon zest and 2 tsp lavender entirely and flavor the batter with cinnamon instead. Then sprinkle generously with cinnamon after baking and serve with extra honey.
How do I know when the melopita is done baking?
Bake at 325°F for 40 minutes, until the edges are firm and the center is still slightly wobbly — that wobble is correct and not underbaking. The cake firms up fully as it cools to room temperature before serving.
cheesecake lover then this recipe will be right up your alley.
This dessert is really liked by kids. And I love to make this
Hi! I made this tonight to serve tomorrow. Should I refrigerate it? Thanks