Ancient Roman Cheesecake (Savillum)

4.2
(20)
18 Reviews
2 Photos

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.

Submitted by Namaste Mama
Published on July 10, 2019
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
8
Yield:
1 to 10 - inch cheesecake
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  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.

22 home cooks made it!

Nutrition Facts (per serving)

160 Calories
4g Fat
25g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 160
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 79mg 26%
Sodium 63mg 3%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 7g 13%
Vitamin C 1mg 1%
Calcium 93mg 7%
Iron 1mg 6%
Potassium 83mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.