About this recipe:This honey sweetened cheesecake is made with eggs and ricotta cheese and flavoured with orange zest, lemon juice and bay leaves. If you're planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Can be served either warm or cold.
15 bay leaves
225g ricotta cheese
1 teaspoon grated orange zest
1 teaspoon lemon juice
60g plain flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Preheat an oven to 220 C / Gas 7. Pour some water into a small, ovenproof bowl, and place into the oven. Arrange the bay leaves over the bottom of a 23cm springform cake tin.
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.
Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the tin, and release from the springform tin. Invert onto a serving plate, and serve warm or chilled.
Just made this and whilst the end result is good it's made a mess of the oven. Grateful for advise on whether to use set or running honey (I used the latter) and whether the cake tin should be lined and or greased? Thanks J - 24 Mar 2013
tastes good, but is pretty flat, difficult to turn out, bay leaves do get into the 'cake' and are difficult to remove before serving (even though I used a lakeland 'pushpan'. Perhaps do in small ramekins next time and serve like that without turning out. - 24 Nov 2013