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Honey cheesecake from Sifnos
This is a Greek 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.
Ingredients
Serves: 8
- 225g plain flour
- 2 tablespoons caster sugar
- 125g butter, cut into small pieces
- 4 tablespoons cold water
- 4 eggs
- 4 tablespoons caster sugar
- 1 tablespoon plain flour
- 1/2 teaspoon ground cinnamon, divided
- 4 tablespoons thyme honey
- 450g mizithra or ricotta cheese
Method
Prep:30min ›
Cook:50min ›
Ready in:1hr20min
- Stir together 225g flour and 2 tablespoons sugar in a large bowl. Rub 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.
- Preheat oven to 180 C / Gas mark 4.
- Roll out the dough on a floured surface and line a 25cm tart tin. Trim excess from the edges of the tin. 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 4 tablespoons sugar, 1 tablespoon flour and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in the cheese until evenly combined. Pour the filling into the prepared pastry case and smooth the top of the pie with a moistened knife.
- Bake in preheated oven until the centre is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
Note:
Mizithra comes in both a fresh, soft variety and a hard, aged variety. Ensure that you use the fresh and soft mizithra in this recipe.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (13)
This recipe was really easy to make and very tasty. However, if you are not an expert at cooking with eggs, then the 4 eggs needed, have to be egg whites. I didn't realise this and spent nearly 10 minutes trying to make the eggs form a soft mound. - 10 Mar 2013
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. - 29 Mar 2009 (Review from Allrecipes US | Canada)
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. - 06 Feb 2010 (Review from Allrecipes US | Canada)
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