Romanian Cheesecake Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
• Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
• Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

Steps:

• Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg.
• Form a soft dough and divide into 4.
• Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath.
• Heat the oven to 425°F Cover the cakes [see note on this] and bake for 35-40 minutes until golden-brown.
• Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving.
• NOTE: The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.