Cheesecake with Ricotta (Italian Pastieria)

Around Easter, many Neapolitan bakeries display the traditional pastiera, or Easter "pie," which is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring's fertility. Our cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries. 

1 qt whole milk
¾ cup arborio rice
1 tsp. ground cinnamon
½ tsp. coarse sea salt
1 vanilla bean, split lengthwise
1¼ cups sugar
butter, for pan
flour, unbleached, for pan
3 lb fresh ricotta cheese, drained 3 hours or preferably overnight
3 large whole eggs
3 large egg yolks, lightly beaten

Garnish:
confectioner’s sugar, for dusting
1 recipe Strawberry Sauce (optional)

Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.

Remove pan from heat. Stir in ¾ cup sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.

Preheat oven to 350°F.  Butter and flour an 8” spring-form pan.

In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining ½ cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65-70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.

When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioner’s sugar, and serve with sauce.

Makes 8 servings.