Cheesecake Pastiera

Method

1. Crush the biscuits into fine crumbs, add melted butter, and mix. Transfer to a buttered and parchment-lined 20 cm springform pan. Level with a spoon and refrigerate.
2. In a saucepan, combine the precooked wheat, butter, milk, a pinch of salt, lemon zest, and orange zest. Cook over low heat for 10-15 minutes, stirring often. Let cool.
3. Heat milk in a small pot until it just begins to boil. Add the rehydrated gelatin and stir until dissolved. Add sugar and stir to dissolve.
4. In a large bowl, combine the cooled wheat mixture, the milk-gelatin mixture, sheep ricotta (or cow's milk ricotta), cream cheese, candied orange and citron, orange flower water (or millefiori), and optionally cinnamon. Blend with an immersion blender to a slightly grainy consistency, or strain for a smoother texture.
5. Pour the mixture into the pan over the biscuit base. Level the surface and refrigerate for at least 4-5 hours until set.
6. Once set, cut strips of parchment paper and place them on the surface to form four lozenges and three cross lines. Dust with cocoa powder over the paper strips, then carefully remove the strips to reveal the traditional Pastiera lozenge pattern.