Melopita is one of the finest discoveries from Greek island cooking — a traditional honey cheesecake from Sifnos, where fresh goat’s cheese meets liquid honey and a pinch of cinnamon. The result is a creamy, slightly rustic cake with a soft centre and a lightly caramelised surface that smells of summer in the Cyclades.
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In the air fryer you get the classic island version in less time and without heating up a whole oven. It’s exactly the kind of afternoon cake that goes with a cup of coffee — or as a light dessert after a Mediterranean meal.
Estimated reading time: 4 minutes
Table of Contents:
Why I love Melopita in the air fryer
Melopita demands an even, gentle heat — and that’s exactly where the air fryer shines. The circulating air ensures the cake’s surface gets a golden, lightly caramelised edge while the centre stays soft and creamy. You avoid the dry edge that many classic ovens give the cake, because the heat is more concentrated and the baking time shorter.
The difference between air fryer and oven
In a regular oven, Melopita typically needs 35-40 minutes at 175 °C, which easily dries it out if you don’t keep a close eye on it. The air fryer achieves the same result in 25-28 minutes at 160 °C — and because you don’t have to preheat a whole oven, you save both time and energy. It’s one of those dishes where the air fryer’s shorter time actually gives noticeably better structure.
My kitchen test of Melopita
I’ve tested Melopita in my Philips XXL at 160 °C for 28 minutes and got exactly that softly wobbling centre that characterises the genuine Sifnos version. With an 18 cm cake tin it fits perfectly in the basket, and a metal skewer inserted in the middle comes out almost clean with a slightly creamy residue. In my Cosori Dual Blaze the result is virtually identical at 165 °C for 25-26 minutes, because the circulation is a touch more intense. Important: always let the cake rest for at least 30 minutes before serving — the centre sets as it cools and goes from creamy to perfectly wobbling.
The most important rule of thumb: let Melopita rest for at least 30 minutes after baking. That’s when the centre sets from creamy to perfectly wobbling, and the flavours round off.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
One of the most common mistakes is baking the cake for too long, because the centre looks unstable when you take it out — and it’s meant to. Melopita firms up during the resting time and becomes dry if baked all the way to a firm consistency. Another mistake is choosing too strong a honey from the start; a mild flower or acacia honey lets the cheese shine, while pine or heather honey can quickly take over completely. The third classic is using dry cottage cheese instead of real mizithra or anthotyros — without that fresh, slightly tangy note, the cake becomes flat and monotonous in flavour.
How to serve Melopita
Melopita can stand alone as a little cake with coffee, but it’s easily elevated with a few simple touches:
- Dust with extra cinnamon and a splash of fresh honey just before serving
- Serve with fresh figs or black grapes in season
- A small dollop of thick Greek yoghurt adds contrast to the sweetness of the honey
- With coffee: a strong espresso or a traditional Greek coffee
Storage and reheating
Melopita keeps well in the fridge for up to 3 days — wrap it loosely in foil or place it in a closed cake tin. It actually tastes even better on day 2, once the flavours have had a chance to meld. If you want to warm a piece, give it 2-3 minutes at 150 °C in the air fryer — it wakes up the honey and softens the centre again without drying out the surface.
Melopita is one of those dishes where simplicity and quality trump everything. If you get hold of good Greek honey and fresh cheese, you already have half the recipe — the air fryer handles the rest elegantly.
FAQ
Yes. Use a blend of creamy ricotta and a little feta in a 4:1 ratio. It gives a similar mild tanginess and creaminess, although the authentic Sifnos version requires mizithra or anthotyros for full flavour.
The centre is still liquid right after the air fryer — it sets as it cools. If you cut too early, the cake collapses and becomes watery in texture.
A mild flower or acacia honey is the best choice. Strong pine or heather honey can dominate the cheese’s delicate flavour and make the cake heavy.
Recipe
Melopita in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Springform (ca. 16-18 cm) - Must fit in your air fryer
- 1 Mixing bowl
- 1 Whisk
- 1 Grater - For the lemon zest
- 1 Brush
Shopping list
Ingredients
Cake
- 500 g mizithra or ricotta (Room temperature)
- 150 g liquid honey
- 3 pcs eggs (Medium-sized)
- 50 g plain flour
- 1 tsp ground cinnamon
- 1 tsp vanilla sugar
- 1 pcs grated lemon zest (From an organic lemon)
- 10 g butter (For greasing the tin)
Topping
- 2 tbsp liquid honey
- 0.5 tsp ground cinnamon
- 30 g chopped walnuts (Optional)
How to make it
Preparation
- Preheat the air fryer to 160 °C fan.
- Grease a springform tin (approx. 16-18 cm) that fits in your air fryer with 10 g butter. Optionally place a piece of baking paper in the bottom for easier removal.
- Whisk 3 pcs eggs together with 150 g liquid honey in a mixing bowl until the mixture is smooth and pale.
- Add 500 g mizithra or ricotta, 1 tsp ground cinnamon, 1 tsp vanilla sugar and 1 pcs grated lemon zest. Stir gently until the cheese mixture is evenly incorporated.
- Fold 50 g plain flour gently into the batter with a dough scraper, so the batter stays airy.
- Pour the batter into the greased tin and smooth out the surface with a spatula.
Cooking in the air fryer
- Place the tin in the air fryer and bake at 160 °C fan for 25-30 minutes, until the cake is golden on top and slightly firm in the middle.
- Test with a skewer — it may be slightly moist, as the cake sets further while cooling.
Serving
- Let the cake cool completely in the tin for at least 1 hour. It becomes firmer and easier to slice over time.
- Before serving, dust the cake with 0.5 tsp ground cinnamon, drizzle with 2 tbsp liquid honey and garnish with 30 g chopped walnuts.
Our notes for the recipe
Use a tin that fits in your air fryer — typically 16-18 cm in diameter. The cake may look soft in the middle when it comes out, but it sets as it cools and turns into a soft, creamy consistency. Don’t take it out of the tin too early. Variation:
Mizithra is the traditional cheese from Sifnos, but ricotta works as an easily available substitute. You can also mix half mizithra and half quark for a lighter version. Add a few drops of rose water if you like, for an authentic Mediterranean touch. Serving:
Melopita is traditionally served lightly chilled as a dessert with coffee. It goes well with a scoop of vanilla ice cream, fresh fruit or a small glass of Greek dessert wine. Portion size:
If your air fryer is smaller, you can use a smaller tin and adjust the baking time — check with a skewer after 20 minutes.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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