Medium Dessert

Ancient Roman Cheesecake (Savillum)

Name: Ancient Roman Cheesecake (Savillum)
Prep time: 19 min
Cook time: 48 min
Total time: 67 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 15 bays leaves; 3 eggs; 8 ounces ricotta cheese; 0.5 cups honey; 1 teaspoon grated orange zest; 1 teaspoon lemon juice; 0.5 cups all-purpose flour

Total Time

1h 7m

19m prep · 48m cook

Servings

4 people

Rating

—

Difficulty

Medium

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If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can be served either warm or cold.

Ingredients

15 bays leaves
3 eggs
8 ounces ricotta cheese
0.5 cups honey
1 teaspoon grated orange zest
1 teaspoon lemon juice
0.5 cups all-purpose flour

Instructions

1

Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
2

Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
3

Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.