Ingredients and Weight:
- 1 pound fresh ricotta cheese
- 8 ounces cream cheese, softened
- 1/2 cup honey
- 1/4 cup olive oil
- 3/4 cup bread flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Line an 8-inch round baking dish with parchment paper.
- In a large bowl, beat together the ricotta cheese, cream cheese, honey, and olive oil until smooth.
- Stir in the bread flour, eggs, vanilla extract, and salt.
- Pour the mixture into the prepared baking dish and bake for 30 minutes, or until set in the center.
- Let cool completely before serving.
Nutritional Information:
- Calories: 420
- Fat: 25g
- Protein: 20g
- Carbohydrates: 40g
Dish Characteristics:
- Sweet and tangy
- Creamy and flavorful
- Lightly spiced with honey and vanilla
- A modern interpretation of an ancient Roman dessert
User Comments:
- "This cheesecake is amazing! It's light, flavorful, and the honey really shines through."
- "I love how easy this dish is to make. It's perfect for a quick and satisfying dessert."
- "The combination of sweet and tangy is irresistible. I'll definitely be making this again."
- "The bread flour gives the cheesecake a nice texture. It's not too heavy or dense."
- "This is a great way to experience ancient Roman cuisine. It's a delicious and unusual dessert."
Special Precautions and Tips:
- Make sure to use fresh ricotta cheese for the best flavor and texture.
- If you can't find bread flour, you can substitute all-purpose flour.
- Be careful not to overcook the cheesecake, as it will lose its creamy texture.
- Let the cheesecake cool completely before slicing and serving to prevent it from crumbling.
