BAKED HONEY CHEESECAKE ( MELOPITA)

This type of cake, or rather pie

(as it is considered in Greece), was served at weddings in parts of ancient Greece, with the bride offering it to the groom’s friends and family as a gesture of hospitality. The cheese most commonly used is mizithra, but if you can’t find it, replace with fresh ricotta.

SERVES 8-10

H butter, for greasing

H 1.5kg fresh mizithra cheese

H 260g honey

H 1 vanilla pod or

1 tsp vanilla extract

H 5 large eggs, at room temperature

H Pinch of salt

H Finely grated zest of 2 small lemons

H 1 tsp baking powder

H 70g fine semolina

H Honey and ground cinnamon, to serve

H Preheat the oven to 190C/170C fan/gas 5. Butter the base and sides of a 27cm springform cake tin. Line with enough baking parchment to overhang the edges of the tin.

H Drain any liquid from the cheese and place it in a large bowl. Mash it thoroughly with a fork. Mix in the honey and stir.

H Use a paring knife to slice the vanilla pod in half lengthwise, if using, and use the back of the knife to scrape out the seeds; set aside.

H Whisk the eggs in a separate bowl until frothy, then mix in the vanilla seeds or extract, salt, lemon zest and baking power. Tip this mixture into the cheese and mix well to incorporate.

H Gradually add the semolina, stirring constantly, then tip into the prepared tin.

H Bake on the lowest oven shelf for 45-60 minutes until golden brown on top. Take it out of the oven and allow to cool. Once it has cooled down, remove it carefully from the tin and serve drizzled with honey and sprinkled with cinnamon.