Part 6/9:
Preparing this ancient cheesecake is surprisingly uncomplicated, featuring minimal ingredients. The procedure includes mixing the cheese and flour, incorporating the egg, and adding honey as the primary sweetener. Unlike today’s sugar, Romans often utilized honey, grape must, dates, figs, and fruit as their sweetening agents—further emphasizing the simplicity yet uniqueness of ancient Roman cuisine.
After mixing, the batter is placed in an oiled dish covered by a lid or a similar container (like a tagine or casserole dish) before being baked at a controlled temperature until thoroughly cooked. The final touch is a drizzle of honey and a sprinkle of poppy seeds, lending an exquisite finish to the cake.