This is a very old recipe for Ancient Roman Cheesecake. It is delicious but very different from the cheesecakes served now. It can be served warm or cold.
- 15 Bay Leaves
- 3 Eggs
- 8 Ounces Ricotta Cheese
- 1/2 Cup Honey
- 1 Teaspoon Orange Zest, grated
- 1 Teaspoon Lemon Juice
- 1/2 Cup All-Purpose Flour
- Preheat the oven to 425 degrees.
- Pour some water into a small, oven proof bowl, and place it into the oven.
- Arrange the bay leaves over the bottom of the springform pan to cover.
- In a mixing bowl, beat the eggs.
- Mix in the ricotta cheese, honey, orange zest, and lemon juice.
- Sprinkle in the flour, and stir until smooth and combined.
- Gently pour the batter over the bay leaves, being careful not to disturb them too much.
- Bake in the preheated oven until browned which takes approximately 35 to 40 minutes.
- Run the tip of a paring knife around the edges of the pan, and release from the springform pan.
- Flip it over carefully onto a serving plate.
- Remove the bay leaves and discard.
- Serve warm or chilled.
Cooking Tip Serving Suggestion
Though this dish is a perfect stand alone dish, if you’d like to serve it with fresh berries or chocolate syrup, or both (what the heck!).
Cooking Tip Kitchen Essentials
If you don’t have a springform, invest in one. It can be used for a variety of things besides cheesecake. I like to line the bottom and up over the sides with tin foil. Then I spray it generously with Pam cooking spray. I then put in the ingredients that I have mixed all together for my frittata in and am ready to bake. Bake until the frittata in the center when you poke it with a knife comes clean.
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