Ancient Roman Cheesecake (Savillum)

Ancient Roman Cheesecake (Savillum)

Namaste Mama 3

"If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can be served either warm or cold."


45 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
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  1. 15 Ratings


this recipe is ok as a twist on modern cheesecake, it uses unique ingredients yet still tastes familiar enough to be what we consider a 'cheesecake'. it's not delicious, but it's ok. it is also ...

SOO GOOD I wasn't quite expecting for the texture, I was more expecting a cheese-cakey more texture, but still very very good.

Looking for a easy, low fat dessert? This is it! The cheesecake came out of the pan easily and had a nice taste. It got 4 stars for presentation. Watch carefully, if you get a nice golden top,...

Use a smaller springform than the 10" indicated in the recipe, which might also bring the baking time up to 35 minutes. I'd recommend a layer of parchment paper since the bay leaves easily move...

Definitely better with just 6-8 bay leaves. Not so overpowering. We've made this twice! It's a nice departure from super sweet desserts.

I made these bite sized for a catering...really solid!

great recipe! but i never used the bay leaves or a spring pan neither and i greased a small 8 in. pan. Awesome!!!!

Ohh this is just like the cheesecake i had in Italy!!! Very good!

I was hoping for a thicker dessert like a New York Style Cheesecake, but this came out with more of an omelet-like (flat) appearance. I don't know if it would have cooked properly if the recipe...