Aunt Loretta’s Cheesecake
Makes a 9-inch round, serving about 12

6 large eggs, at room temperature
3 cups (about 1 1/2 pounds) whole-milk ricotta
1 cup sugar
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 tablespoon orange liqueur
2 cups milk
1 cup water
3/4 cup uncooked farina
1 teaspoon salt
1/4 cup finely chopped candied citron

Preheat the oven to 350 degrees. Butter a 9- by 3-inch springform pan. 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.