A light, rustic cheesecake with the soul of the Greek countryside and the elegance of simplicity.
This Greek-style cheesecake (mizithropita) brings together the mellow taste of fresh mizithra cheese with aromatic orange, vanilla, and a finishing drizzle of honey and cinnamon.
It’s a delightful dessert that feels homemade, wholesome, and refreshingly light.
Ingredients
- 500g fresh mizithra cheese
- 200g powdered sugar
- 1 tbsp butter (at room temperature)
- 200 ml heavy cream
- 3 eggs, lightly beaten
- Juice of 1 orange
- 1 tsp vanilla extract
- Honey & cinnamon for serving
Instructions
- Preheat your oven to 180°C (350°F).
- Line a round springform pan with parchment paper.
- In a large bowl, combine the crumbled mizithra, sugar, butter, cream, eggs, orange juice, and vanilla.
- Mix well using a hand mixer for about 4–5 minutes, until smooth and thick.
- Pour the mixture into the prepared pan and bake for 60 minutes, until lightly golden on top.
- Let it cool completely at room temperature.
- Cover with plastic wrap and refrigerate for at least 3 hours (or overnight).
- Serve chilled with a drizzle of honey and a dusting of cinnamon.
Tips
You can substitute mizithra with anthotyro cheese for a different texture.
Pairs beautifully with caramelized walnuts or a sprinkle of orange zest on top.
Best enjoyed chilled, in small portions, after a rich meal.
Nutritional Value (per ~100g serving)
Calories: ~280 kcal
Protein: ~9g
Carbohydrates: ~20g
Fat: ~18g (of which saturated ~10g)
Calcium: ~15–20% of the daily recommended intake
Vitamin C: thanks to the fresh orange juice
No cookie base, making it lower in processed fats
CookTheGreekWay 