Cheesecake Inspired by Ancient Roman Cuisine (Savillum)

This delightful dessert takes you on a journey back to ancient Rome with its simple yet rich flavors. Combining timeless ingredients, it’s a perfect treat for anyone curious about history and delicious food.

Cooking Secrets

Use fresh ricotta or a similar soft cheese for the best texture.
Strain the cheese well to avoid excess moisture in the filling.
Bake gently to prevent cracking and ensure a smooth surface.

Ingredients 0/7

15 bay leaves 3 eggs 8 ounces ricotta cheese ½ cup honey 1 teaspoon grated orange zest 1 teaspoon lemon juice ½ cup all-purpose flour

Why You'll Love Making This

This dessert connects you to history with every bite. Its simple ingredients create a rich and creamy texture that feels both rustic and elegant. It’s a unique way to enjoy cheesecake with a classic twist.

Step 1

Warm your oven to 425°F (220°C). Pour a little water into a small oven-safe bowl and place it inside the oven—this will help keep the cheesecake moist as it bakes. Next, line the bottom of a springform pan with bay leaves, spreading them out to cover the surface.

Step 2

In a mixing bowl, beat the eggs until smooth, then add the ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour and gently stir everything together until just combined.

Step 3

Carefully pour the batter over the bay leaves, trying not to move them around too much. Pop the pan into the oven and bake for about 35 to 40 minutes, until the top turns a nice golden brown.

Step 4

Once it's done, run a small knife around the edge to loosen, then release the springform. Flip the cheesecake onto a serving plate. You can enjoy it warm or chill it first—either way, it’s delicious!

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Guide

Serve slightly chilled with a drizzle of honey or a sprinkle of crushed nuts. Fresh fruit like figs or berries pairs beautifully and adds a touch of natural sweetness. It also goes well with a light herbal tea or a glass of dessert wine.

Leftover Storage Tips

Keep the cheesecake refrigerated in an airtight container to maintain freshness. It is best enjoyed within 2-3 days. If needed, you can freeze it wrapped tightly, but allow it to thaw slowly in the fridge before serving.

Frequently Asked Questions

Can I use a different type of cheese instead of ricotta?

Ricotta is best for this recipe due to its texture and mild flavor, but you can try cream cheese as a substitute for a richer taste.

Why do I need to place water in the oven while baking?

The water creates steam, which helps keep the cheesecake moist and prevents it from drying out.

What is the purpose of the bay leaves in the pan?

Bay leaves add a subtle aromatic flavor and prevent the cheesecake from sticking to the pan.

Can I use regular honey or should it be a specific type?

Regular honey works perfectly; feel free to use your favorite variety for slight flavor differences.

How should I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days; you can enjoy it chilled or warmed up.

Is it necessary to flip the cheesecake onto a plate after baking?

Flipping it is traditional for presentation and to remove the bay leaves, but you can serve it directly from the pan if preferred.

Can I make this recipe vegan or dairy-free?

This recipe relies on eggs and ricotta, so vegan or dairy-free versions would require substitutions that may change the texture significantly.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cheesecake might be trickier.