Special equipment: a 9-inch tart pan with a removable bottom
For the dough: In food processor, combine the flour, powdered sugar and salt; pulse for a few seconds to combine. Add the butter, and pulse until evenly incorporated and pea-sized pieces form. Add the egg yolks, and process until a dough forms. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F.
When the dough is ready, lightly butter a 9-inch removable bottom tart pan. Dust a work surface with flour, and roll out the dough until it is large enough to cover the tart pan and about 1/4-inch in thickness. Use the rolling pin to transfer the rolled dough to the tart pan; gently press the dough into the pan. Refrigerate for 15 minutes.
Meanwhile, make the semolina cream: In a large bowl, combine the ricotta, powdered sugar, orange zest, vanilla seeds and nutmeg. Stir well to combine; set aside.
Heat the milk in a medium pot until beginning to simmer, then remove from the heat and slowly drizzle in the semolina flour. Using a whisk (to prevent lumps), stir the mixture until it begins to thicken. Pour over the ricotta and mix well to combine.
Remove the tart pan from the refrigerator, and trim excess dough from the edge of the pan with a paring knife. Pour the semolina cream into the tart pan; smooth the top; and bake for about 40 minutes, until the filling is golden brown and almost set. Let cool for 20 minutes before removing the shell from the pan.
Meanwhile, make the stewed fruit: In a small saucepan, combine the blueberries, sugar, bourbon, salt and the reserved vanilla pod. Cook over a medium flame until the fruit begins to break down and the alcohol cooks off, about 20 minutes.
To serve, cut the cheesecake into 8 wedges; spoon some stewed fruit over each wedge. Serve warm.
Recipe courtesy of Gabriele Corcos and Debi Mazar