Ancient Roman Cheesecake


4.2 ounces plain flour
4.4 ounces ricotta cheese
1 beaten egg
Bay leaves
16 tablespoons Savannah Bee Company Acacia Honey


Sieve the flour into a fairly large bowl.

Beat the cheese until it is soft and stir into the flour along with the egg. Form a soft dough and divide into four. Form each into a  bun and place them on a greased baking tray with a fresh bay leaf underneath each.

Heat the oven to 425 degrees F. Bake for 35-40 minutes until they are golden brown. Warm the honey and place the warm cakes into it (4 tablespoons each) so that they absorb the liquid fully. Allow the cheesecakes to stand 30 minutes before serving.

Recipe courtesy of Delicious Italy.

Note from The Healing Powers of Honey author Cal Orey: “I baked this cheesecake and it’s not your typical New York treat- it has a simple. old-world taste. My recommendation is to give it a new-world twist by adding 1/2 teaspoon vanilla, 1 teaspoon of cinnamon, using whole ricotta cheese, adding 1 teaspoon lemon rind, and using your favorite honey type- orange blossom gave it a nice citrusy flavor- and serving it with fresh seasonal berries or dark chocolate curls.”

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