Honey Pie

October 31, 2018

 

Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe

and images by DL Acken reprinted with the permission of

TouchWood Editions.  

 

Honey Pie

This pie is probably better described as a Greek-style cheesecake.

It’s sweetened with honey and Apricot white balsamic vinegar, so

it’s not overly sweet, and it has a slightly coarser texture than New

York–style cheesecake, thanks to the yogurt and ricotta, which also

help it hold its shape. This is definitely worth a try!

 

 

Ingredients: Serves six

 

2 cups ricotta cheese

1 cup plain Greek yogurt (store-bought or homemade,

see page 17)

1/2 cup honey

3 eggs

1/2 tsp sea salt

1/4 cup + 2 Tbsp Apricot or Peach white balsamic vinegar

1 Tbsp cornstarch

 

Preheat the oven to 350°F.

Grease an 8-inch springform pan with extra virgin olive oil.

 

In a large bowl, whisk together the  ricotta, yogurt, honey,

eggs, and salt until smooth and creamy.

 

In a small bowl, whisk together 2 Tbsp of the balsamic and the

cornstarch to form a creamy, lump-free paste. Drizzle the paste

into the ricotta-yogurt mixture and mix well to combine.

 

Pour the batter into the prepared pan and bake for 35–40 mins,

until the top is golden and a toothpick inserted in the center

comes out with only a few wet crumbs. The center should be set

and shouldn’t jiggle when the cheesecake is moved.

 

Remove the cake from the oven, run a knife around the outside

of the cake, and allow to sit for at least 10 minutes before

removing the ring from around the outside of thepan. Let cool

completely before serving.

 

Meanwhile-

 

In a small saucepan over medium heat, bring the remaining 1/4

cup of balsamic to a gentle boil. Swirling the pan to keep the

vinegar moving, cook it down for 2–3 minutes, until slightly

golden.

 

Gently pour this warm reduction over the  cake slices immediately

before serving, or drizzle it onto serving plates before placing the

slices on top. The vinegar reduction will cool when it touches the

cake and create a caramel effect.

 

For more of Emily's recipes from Greece click HERE

 

 


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