SC - Roman Cheesecake (Cato) from Tastes of Ancient Rome

[meadhbh at io.com]

Attached is a copy of the recipe I used to make the Roman Cheesecake. It is very good. And not very sweet. I am sure the honey can be adjusted for those that have a sweet tooth. It is also good with Pine nuts!
meadhbh

meadhbh












Aine, Hope these recipes help. Let me know if  you need more.
meadhbh

                     *  Exported from  MasterCook  *

                            Savillum (Cato 64)

Recipe By     : Ilaria Giacosa (Taste of Ancient Rome)
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese Dishes                    Dessert

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1 2/3  pounds        ricotta cheese -- or other soft cheese
   1      cup           flour
   6      tablespoons   honey
   1      whole         egg
   2      tablespoons   poppy seeds

Blend the cheese with the flour, 4 tablespoons of honey and the egg. Grease a baking pan with oil, pour in the mixture, and bake in a hot oven (400 degrees F) for 20-30 minutes.  Cover with aluminum foil for the first 10-15 minutes so that the surface doesn't burn.
Remove from the oven.  Drizzle the remaining honey over the surface and sprinkle with poppy seeds.  Replace in the oven for 5 minutes. Remove and serve.

                   - - - - - - - - - - - - - - - - - - 

NOTES : It is also good with pine nuts.


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