Recipe by evelyn/athens
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.
Top Review by CookingTimeForMe
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!
- 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
Directions See How It's Made
- 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.