Savillum Roman Cheesecake Recipe
Servings: 12
Equipment
- Springform cake pans
- Small over-proof bowl
- Large mixing bowl
- Electric hand or stand mixer
Ingredients
- 16 bay leaves
- 6 eggs room temperature
- 16 ounces ricotta cheese
- 1 cup honey
- Zest of a lemon
- 1 teaspoon lemon juice
- 1 cup cake flour sifted
Instructions
- You can preheat your oven to 425°F (220°C). Arrange the bay leaves over the bottoms of your springform cake pans.
- Then, place a small bowl of water inside the oven. Make sure the bowl is over-proof. This will help create some steam while the cheesecake is baking.
- In a large mixing bowl, start beating the eggs at a medium speed. Once the eggs are a uniform consistency, add in the softened ricotta cheese along with the honey, lemon zest, and lemon juice.
- Once the ingredients have been well combined, sprinkle in the flour while slowly stirring the mixture. You can set the mixer to a slower speed or use a large spoon to mix in the flour.
- Gently pour the cheesecake batter into the springform cake pans. Be careful not to move the bay leaves as you are pouring the batter.
- Bake the cheesecake for roughly 35-40 minutes on the middle rack of the oven. The cheesecake is done when it no longer "jiggles" and when the top has a nice golden brown color.
- Once it has been fully caked, run a sharp thin knife around the edges of the cake pan to separate the cheesecake from the sides. Then, remove the springform pan.
- Invert the baked cheesecake onto a serving plate and allow it to stand for about 30 minutes. Then, you can either serve it while it is still warm or allow it to chill inside of the fridge.
Notes
Tips and Tricks for this Ancient Roman Cheesecake Recipe
For the springform cake tins, you can lightly coat them with olive oil if you'd like, but we don't feel that it is necessary. Most spring-form cake pans are non-stick.The reason that we add a small bowl of water inside of the oven when the cheesecake is baking, is because it helps create steam. While this sin;t necessarily a traditional method used to bake cheesecake, it does help soften the texture of the baked cheesecake. It also helps prevent the top from over-baking too quickly.
Many people also like kneading the mixture. This is a method the Ancient Romans used and can still be used today. It is however very messy, which is why we suggest using a stand mixer.
