Aunt Loretta's Cheesecake
at room temperature
whole milk ricotta cheese,
about 1 1/2 pounds
In a large bowl, beat the eggs until foamy. Beat in the ricotta, sugar, orange and lemon zests, and the liqueur.
In a medium saucepan, combine the milk and water, and bring to a simmer over medium heat. Add the farina in a fine stream, stirring constantly. Stir in the salt and cook, stirring, for 3 minutes, or until thick and creamy.
Stir the cooked farina into the ricotta mixture, then stir in the citron. Pour into the prepared pan.
Bake for 1 hour and 10 minutes, or until the top of the cake is golden and a knife inserted in the center comes out clean. Cool on a wire rack.
To serve, run a thin-bladed knife around the outside edge of the cake. Remove the springform sides, and serve the pudding/cake off the base. Serve at room temperature or slightly chilled. Store in the refrigerator.
Preheat the oven to 350 degrees. Butter a 9- by 3-inch springform pan.