Greek Honey Cheesecake (Melopita) - from The Greek Diet Cookbook 

Melopita translates as “honey pie,” but this dish is my healthy version of a ricotta-style cheesecake. Light and fresh with a hint of lemon, this cake has the perfect tang from the yogurt.

Serves 16

Ingredients:

Olive oil, for the pan

1 pound anthotyro (ricotta cheese)

1 cup 2% plain Greek yogurt

3 eggs, lightly beaten

1⁄2 cup Greek honey, plus more for garnish

Grated zest of 1 lemon

3 tablespoons all-purpose flour

1⁄4 cup sugar

Ground cinnamon, for garnish 

Instructions:

1. Preheat the oven to 350°F. Coat a 9-inch springform pan with olive oil, line it with a round of parchment paper, and lightly oil the paper.

2. In a large bowl, combine the ricotta, yogurt, eggs, 1⁄2 cup honey, lemon zest, flour, and sugar. Beat thoroughly, either with an electric mixer or a whisk.

3. Pour the batter into the pan and gently rap it against a hard surface to release any air bubbles.

4. Bake the melopita for 15 to 20 minutes, or until the filling sets. Remove the cake from the oven and let cool. Refrigerate the cake for 2 or 3 hours.

5. Run a knife around the inside edge of the pan and release the sides. Invert the cake onto a serving plate. Carefully remove the bottom of the cake pan and the parchment paper.

6. Serve the cake sprinkled with some cinnamon and drizzled with a little honey. 

Chef Maria Loi is an internationally renowned entrepreneur, author, television personality and philanthropist working to change the world - one healthy bite at a time. Known as the Julia Child of Greece, she is the founder and face of a lifestyle brand that nurtures a healthy body and soul, melds the inspiration of ancient Greece with a modern approach to the Mediterranean diet, cooks up a heaping dose of happiness, humor and joy and helps people boost their immunity and improve their health, wellness and longevity.