Name: Savillum (Ancient Roman Cheesecake)
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 850 g ricotta, well-drained; 110 g flour, whole wheat or spelt; 90 g honey; 90 g honey, for glaze; 1 egg; 1 tbsp olive oil; 3 tbsp poppy seeds

Question 1

Why did my savillum turn out too wet and not hold its shape after baking?

Accepted Answer

The most likely cause is insufficiently drained ricotta. Fresh store-bought ricotta often holds a lot of whey — leave it in a sieve for at least 30 minutes, ideally an hour. If the batter still looks very loose, add another 1–2 tablespoons of flour. The second culprit is underbaking: the center must be fully set, and a skewer should come out with only a few moist crumbs. Let the savillum rest 15 minutes in the pan before serving — it is always softer straight from the oven.

Question 2

What can I substitute for ricotta in savillum — will cottage cheese or another soft cheese work?

Accepted Answer

Full-fat cottage cheese (9–15%) is the closest substitute. Push it through a sieve or blend it smooth first to remove the grainy texture. A mix of 500 g cottage cheese and 350 g ricotta works well — the result is slightly firmer and more tangy. Mascarpone also works but makes the savillum richer. Low-fat cottage cheese is not recommended — the texture turns rubbery and the flavor flat.

Question 3

Can I make savillum without eggs — does this recipe work for vegan versions?

Accepted Answer

Cato’s original uses just one egg, and its only role is to bind the batter. For vegan recipes, 1 tablespoon of chia seeds soaked in 3 tablespoons of water for 10 minutes works well as a replacement. The ricotta can be swapped for cashew cheese (200 g cashews blended with 100 ml water and 1 tsp lemon juice) or firm coconut curd. The vegan savillum is slightly less cohesive, but the flavor — sweet, honeyed, with poppy seeds — stays.

Question 4

How many days can you store savillum and what is the best way to keep it?

Accepted Answer

Savillum is best the day it is made — the honey glaze is still soft and the poppy seeds have crunch. Covered tightly with plastic wrap, it keeps in the refrigerator for 2–3 days. On the second day it firms up and tastes good cold, especially with an extra drizzle of honey. Freezing is not recommended: ricotta releases water when thawed and the texture suffers.

Question 5

What honey works best for savillum — can it be replaced with maple syrup or another natural sweetener?

Accepted Answer

Honey does two jobs here: in the batter it adds moisture and aroma, in the glaze it caramelizes and forms a crust. A strongly aromatic floral or linden honey works best. Neutral acacia honey gives sweetness without flavor. Maple syrup is a workable 1:1 substitute with a different but not worse result. Agave makes the batter too runny. Date syrup is a good option for a refined-sugar-free version and pairs well with dairy-free plant-based variations.

Savillum (Ancient Roman Cheesecake)

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