Part cheesecake, part rice pudding… all flavour!
Ricotta Cake

4 cups whole milk
¾ cup arborio rice
1 teaspoon ground cinnamon
½ teaspoon coarse salt
1 vanilla bean, split lengthwise
1¼ cups granulated sugar
3 475g tubs fresh ricotta cheese
3 large whole eggs plus 3 large egg yolks, lightly beaten
Confectioners' sugar, for dusting

Directions
Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
Preheat oven to 350 degrees. In a large bowl, combine ricotta, whole eggs and egg yolks, and the rice mixture. Pour into springform pan. Bake until golden on top and almost set in the centre, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve.