Scott Conant'S Italian Cheesecake - cooking recipe

Ingredients

4 cups all-purpose flour (Crust)
1 cup sugar
2 teaspoons baking powder
4 large eggs
1/2 cup unsalted butter, melted
1/2 cup whole milk
1/2 cup unsalted butter, at room temperature (Filling)
2 cups sugar
6 cups whole milk ricotta cheese (3 pounds)
1 cup heavy cream
14 large eggs
5 teaspoons pure vanilla extract
2 cups cooked white rice
2 tablespoons grated orange zest (one orange)

Preparation

Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes.
Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula.
Fold in the rice and orange zest with a rubber spatula.
Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes.
Let cool before slicing into squares.