Ancient Roman Cheesecake (Libum)

Preparation time: 10 minutes Cooking time: 1 hour Serves: 6


Simple cheesecake with a twist. The bay leaves give it an enticing fragrance, and the honey-only sweetening gives it an air of authenticity. Should any smart-alec guests dispute this point, stab them immediately and repeatedly with a gladius.


  • 500g ricotta or similar soft cheese
  • 1 1/2 cups of plain wheat flour
  • 2 eggs, beaten
  • 15-20 bay leaves
  • 2 cups clear honey


Preheat oven to 200 C (400 F). In a bowl, combine cheese, flour and eggs. Mix until a batter is formed. In a deep baking dish, distribute bay leaves evenly and drizzle half the honey over them. Spread cheese batter over leaves and honey. Bake for 30-40 minutes or until golden. Remove from oven and drizzle remaining honey over the cake, then return to the warm oven to allow honey to soak through (it takes time - 30 minutes should do it). Be sure to turn the oven down so it is just warm, or off completely. Remove and cut into desired portions. Serve with thick, fresh cream.

True Roman Libum, for True Romans!


Cheesecake  · Ancient  · Libum  · Roman

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