Chocolate & pistachio cheese cake

Chocolate & Pistachio Cheese Cake

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Irisa Raina 9


I have been making this special cake for about 20+ years. I have always made this for both my mom and my mother in law “ I had to make two” one 6 inch to take to my mother‘s the Saturday before mothers day “ her special treat “ and one to have when we had everyone over to celebrate mothers day. This recipe brings back so many wonderful memories “especially since we no long have our moms with us “so I decided that this year I would make only one “ ha ha ha and we would celebrate our mom’s instead of celebrating me!


★★★★★ 1 vote

10 -12
30 Min
1 Hr 15 Min


  • ·
    3 cartons (15 ounces each) ricotta cheese
  • ·
    1-1/2 cups white sugar
  • ·
    1/2 cup all-purpose flour “sifted “
  • ·
    1 teaspoons pure vanilla
  • ·
    2 teaspoons fresh squeezed orange juice
  • ·
    2 teaspoons grated orange peel
  • ·
    7 large eggs, lightly beaten
  • ·
    1/3 cup miniature dark chocolate chips
  • ·
    ½ cup chopped pistachios “divided”

How to Make Chocolate & pistachio cheese cake


  1. Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2. In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla, ½ of the nuts, orange juice and orange peel.
    Add eggs; slowly beating on low speed just until combined
  3. Pour into prepared pan; sprinkle with chocolate chips. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 350° for 65-75 minutes " depending on your oven " or until center is almost set. Remove pan from water bath.
  5. Sprinkle with other ½ of saved pistachios
  6. Cool on a wire rack for 10 minutes
  7. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  8. When cheesecake is completely cooled, cover and refrigerate overnight.

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About Chocolate & pistachio cheese cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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