Prep 25 mins
Cook 50 mins
I read somewhere once that cheesecakes originated in ancient Greece. I think they must have been kind of like this famous pie from the island of Sifnos.
- 2 cups cake flour
- 2 tablespoons sugar
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup butter, room temperature
- 1 tablespoon ice water
- 1 lb ricotta cheese
- 1 1⁄2 tablespoons flour
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 3⁄4 cup honey
- 4 eggs, beaten to blend
- 1 tablespoon grated lemon, zest of
- For crust: Butter 10 inch pie pan.
- Sift flour, sugar, baking powder and salt into medium bowl.
- Cut in butter until mixture resembles coarse meal.
- Knead, adding enough water to form stiff dough (if dough is too soft to handle, wrap in plastic and refrigerate 20 minutes to firm up).
- Pat dough into prepared pan.
- Flute edges decoratively.
- For filling: Position rack in center of oven and preheat to 350F degrees.
- Beat cheese, flour, sugar and 1 tsp cinnamon until well-combined.
- Mix in honey, eggs and peel.
- Pour filling into crust.
- Bake until firm, about 50 minutes, covering crust with foil if browning too quickly.
- Cool completely and sprinkle with cinnamon.
Absolutely delicious! As my husband put it, "Like pumpkin pie, but without the pumpkin." I found out I had no butter after I started making the crust, so I used margarine instead. It still came out great, though. Two thumbs up!
YUMMMM, this pie is very good Evelyn! I was going to use my own butter pie pastry recipe, but decided to give this one a try, I made it on my food processor and was pleased with the way it baked, and the filling set beautifully when baked also. This pie takes very little time to put together and is so good! thanks for a great recipe!...Kitten:)