Cheesecake Pastiera

Method

1. Prepare the base: crush the biscuits into fine crumbs, mix with melted butter. Transfer to a buttered and lined springform pan, level with a spoon, and refrigerate.
2. Prepare the grain cream: in a saucepan, combine precooked wheat, butter, milk, a pinch of salt, lemon and orange zest. Cook over low heat for 10-15 minutes, stirring often. Set aside to cool.
3. Prepare the gelatin mixture: heat milk until it just comes to a boil. Remove from heat and dissolve the pre-hydrated gelatin in the hot milk, stirring to avoid lumps. Then dissolve the sugar.
4. Assemble the filling: in a large bowl, mix together the cooled grain cream, the milk mixture, ricotta cheese, cream cheese, candied orange and citron, and orange flower water (or millefiori water). Blend until you reach a slightly grainy consistency (for a smoother texture, pass through a sieve). Pour into the pan over the chilled base, level the surface.
5. Refrigerate for at least 4-5 hours until set.
6. Decorate: using strips of parchment paper, create four diagonal lines (losang) and three horizontal lines (decumani) on the surface. Dust with cocoa powder to form the pattern. Carefully remove the strips.