Savillum (Roman Cheesecake)
1 hr 55 min
A dense ancient Roman cheesecake sweetened with honey, baked under a lid and finished with a honey glaze and poppy seeds.
| prepPreheat oven to 350°F / 175°C | ||||
| 165 g whole wheat or barley flour | Mix flour, cheese, egg & honey | Pour into oiled dish, bake 350°F / 175°C, 45–60 min | Drizzle honey, sprinkle poppy seeds, cover & bake 10 min | Cool completely on wire rack, serve |
| 820 g cheese (ricotta or other) | ||||
| 1 large egg, beaten | ||||
| 80 g honey (for mixing) | ||||
| honey (for drizzling on top) | ||||
| poppy seeds (for sprinkling on top) | ||||
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