Honey-Ricotta Cheesecake from Sifnos (Melopita)

Ingredients

• 1½ pounds (680 g) whole-milk ricotta, drained of excess liquid and at room temperature
• 5 large eggs, at room temperature
• ¾ cup (180 ml) honey, plus more for serving if desired
• ¾ cup (150 g) granulated sugar
• 1 tablespoon cornstarch
• Finely grated zest of 1 lemon or ½ orange (optional)
• Ground cinnamon, for sprinkling

Instructions

1. If the ricotta is wet, line a fine-mesh strainer with cheesecloth or damp paper towels, set it over a bowl, and drain the cheese for 30 to 60 minutes. Discard the liquid.
2. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch square pan with baker’s spray or softened butter. Line the bottom and two opposite sides with parchment, leaving an overhang for lifting.
3. Put the drained ricotta in a food processor and process for 1 to 2 minutes, scraping the bowl as needed, until smooth and creamy. A blender may also be used.
4. Add the eggs one at a time, processing briefly after each addition. Add the honey, sugar, cornstarch, and optional lemon or orange zest, then process just until the batter is smooth and evenly blended.
5. Pour the batter into the prepared pan and tap the pan gently on the counter to release large air bubbles. Smooth the surface with a flexible spatula.
6. Bake for 50 to 60 minutes, until the cheesecake is deeply burnished around the edges, puffed, and set with only a slight wobble at the center. If the top colors too quickly, tent it loosely with foil near the end.
7. Transfer the pan to a rack and let the cheesecake cool completely. It will settle as it cools. Cover and refrigerate for at least 4 hours, preferably overnight, so the custard can become firm.
8. Run a thin knife around the uncovered sides, lift the cheesecake out with the parchment, and cut it into 9 squares. Dust lightly with cinnamon and drizzle with extra honey, if desired, before serving.