Roman Cheesecake

Hello again! I have been so busy these past couple of months. I had finals, graduation, working a lot, getting registered for the LSAT, studying for the LSAT, and starting school again. In honor of my new classes I present to you an old, old recipe. I mean that too. By old I mean Ancient Roman time old. So, here you go; Ancient Roman Cheesecake. It is quite tasty. For this you will need mini tart pans. It is not your regular cheesecake.

Ingredients

·        Bay leaves

·        3 eggs

·        8 ounces of ricotta cheese

·        ½ cup of honey

·        1 teaspoon grated orange or lemon zest

·        1 teaspoon of lemon juice

·        ½ cup of whole grain flour

Directions

·        Preheat the oven 425 degrees F

·        Put a small, oven safe bowl into filled with water into the oven

·        Spray pan with Baker’s Joy or other flour spray

·        Place a bay leaf into each part of the mini tart pans

·        Beat the eggs in a mixing bowl

·        Add ricotta cheese, honey, orange/lemon zest, and the lemon juice

·        Slowly add the flour until it is well mixed

·        Pour an even amount into each part of the pan

·        Bake until the top is browned, about 35 to 40 minutes

·        Run a knife along the edge and flip the pan over onto a towel to cool

Tada! There you have it. Tasty and historical. I hope you enjoy this recipe. I shall try to post more often since school is back in session.