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Byzantine Honey Ricotta Cheesecake (Plakounta Tyroenta)

This ancient cheesecake descends from Roman recipes like libum and savillum and continued through Byzantine household cooking as a simple honey sweetened cheese pie. It uses only a few ingredients that were common across the empire. Fresh cheese provides richness, honey adds gentle sweetness, and semolina helps it set into a soft custard like texture. The result is a rustic dessert that tastes clean and ancient, with floral sweetness and a silky interior. It is one of the easiest historical recipes to recreate and captures the quiet elegance of everyday Byzantine cooking.
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Prep Time 10 minutes
Cook Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

  • 2 cups ricotta cheese or mizithra, anthotyro, or farmer’s cheese
  • 3 large eggs
  • ½ cup honey plus more for drizzling
  • 2 tablespoons semolina or wheat flour
  • pinch of salt
  • Optional historical additions
  • 1 teaspoon rosewater or 1 teaspoon grape must syrup
  • a little cinnamon
  • poppy and sesame seeds for topping

Instructions
 

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, whisk the ricotta until smooth.
  3. Add the eggs, honey, semolina, and salt. Stir until fully combined.
  4. If using, add rosewater, grape must syrup, or cinnamon. Mix well.
  5. Pour the mixture into a greased baking dish.
  6. Bake for 50 to 60 minutes, or until the edges are set and lightly golden and the center has a gentle custard like jiggle.
  7. Cool for at least 15 minutes to help the cheesecake firm.
  8. Drizzle with extra honey and toppings before serving.

Video

Notes

  • Different ricotta brands hold different levels of moisture, so baking time can vary. Bake until the center has only a slight jiggle.
 
  • Semolina adds firmness and is historically accurate, but the recipe will still work without it.
 
  • Sheep or goat ricotta creates a richer and more authentic flavor.