This Saturday marks one of the most scrumptious food holidays: National Cheesecake Day! There are so many ways to enjoy this amazing dessert, it really needs a whole month of celebration. It’s no wonder so many different variations have developed over the years. Cheesecake has had a very long time to evolve. I bet you didn’t know the ancient Greeks ate cheesecake. In fact, they served it at the first Olympic games. Of course, the Romans took that recipe and made it into something closer to what we know as cheesecake today. Click on the post below to learn all about the sweet, crumbly, decadent food we love to celebrate. Or just skip right to the ancient recipe! And if you’re in the mood for something a bit more modern, there’s a Turtle Cheesecake recipe at the bottom of the post as well. Dig in!
Ancient Roman Cheesecake (Savillum)
Recipe courtesy of AllRecipes.com
*Makes one 10-inch cheesecake.
- 15 bay leaves
- 3 eggs
- 8 ounces of ricotta cheese
- ½ cup of honey
- 1 teaspoon of grated orange zest
- 1 teaspoon of lemon juice
- ½ cup of all-purpose flour
- Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
- 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 pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.
Click here to visit Kraft’s website for the easy and scrumptious Ultimate Turtle Cheesecake recipe.