Cheesecake with Ricotta and Lemon (Italian Naples Migliaccio)

Migliaccio is a lovely, simple treat traditionally made in Naples during Carnevale time. It's a sort of light cheesecake, known as a ricotta cake or "ricotta pie" to some Italian Americans. It is delicately flavoured with lemon zest and vanilla, like many other Carnevale desserts, but isn't too heavy or sweet, making it well suited for an afternoon snack (merenda), tea-time, or even for breakfast with your cappuccino. In addition to the optional (but highly recommended) limoncello, you can add chopped candied lemon or orange peel, or raisins. Try using Meyer lemons for more flavour.

1 cup whole milk
3 cups water
3½ Tbsp. unsalted butter
1 medium lemons, use a vegetable peeler to create 4-5 large, wide swaths of zest
1 medium lemons, use a fine grater (a Microplane grater works well) to create finely shaved zest
1½ cups semolina flour
1 cup fresh Italian Ricotta
4 large eggs
1½ cups granulated sugar
2 tsp. pure vanilla extract
1½ tsp. Italian Limoncello

Garnish:
confectioners' sugar

With oven rack in the middle, preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a medium, heavy-bottomed saucepan over medium heat, bring the milk, water, butter and large strips of lemon zest just to a simmer. As soon as the milk starts to bubble, remove the strips of zest with a slotted spoon or fine-mesh strainer and discard. Sprinkle the semolina into the pot gradually, stirring constantly. Reduce the heat to low and continue to stir until the mixture thickens and becomes dense and smooth, 1-2 minutes. Remove from heat and set aside.

In a large mixing bowl, combine the ricotta, eggs, granulated sugar, finely grated zest, vanilla extract, and limoncello (if using) and mix well with a wooden spoon or electric hand mixer on medium-low until well blended.

Gradually add the semolina mixture to the ricotta mixture, stirring well to create a smooth, creamy mixture without any large lumps (a few small lumps are fine).

Butter and flour a 9-inch round cake pan and transfer the mixture to the cake pan. Bake until the cake is firm and the top is golden brown, about 40-45 minutes.

Let cool completely, then sprinkle lightly with confectioners' sugar before serving.