THE RECIPE JOURNAL · Dessert
Savillum: The Cheesecake of Ancient Rome
This delightful dessert brings a taste of history to your table with its creamy texture and subtle sweetness. Perfect for sharing, it’s a simple treat that captures the flavors enjoyed by ancient Romans.
FROM THE KITCHEN • Savillum: The Cheesecake of Ancient Rome
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F (220°C). Pour some water into a small oven-safe bowl and pop it in the oven to create a bit of steam while baking. Next, lay the bay leaves evenly across the bottom of a springform pan to cover it.
02
Step 2
In a mixing bowl, beat the eggs until smooth. Add the ricotta cheese, honey, orange zest, and lemon juice, stirring everything together. Sprinkle in the flour and gently mix until just combined.
03
Step 3
Carefully pour the batter over the bay leaves in the pan, trying not to move them around too much. Bake for about 35 to 40 minutes, or until the top turns a nice golden brown.
04
Step 4
When it’s done, run a knife around the edges to loosen the cake, then release the springform pan. Flip it onto a serving plate so the bay leaves are on top. You can enjoy it warm or let it chill in the fridge—either way, it’s delicious!
Why you’ll love it
This dessert offers a unique taste of history with its simple ingredients and rich flavor. It combines creamy cheese and honey for a sweet, satisfying treat that feels both rustic and elegant. Perfect for those who enjoy trying traditional recipes with a story.
How to serve
Serve warm or at room temperature, drizzled with extra honey or a sprinkle of nuts. It pairs well with fresh fruit or a light herbal tea, making it a delightful end to any meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature before serving again to enjoy its full flavor and creamy texture.
