Chocolate & pistachio cheese cake
By
Irisa Raina 9
@Irisa
1
Ingredients
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·3 cartons (15 ounces each) ricotta cheese
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·1-1/2 cups white sugar
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·1/2 cup all-purpose flour “sifted “
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·1 teaspoons pure vanilla
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·2 teaspoons fresh squeezed orange juice
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·2 teaspoons grated orange peel
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·7 large eggs, lightly beaten
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·1/3 cup miniature dark chocolate chips
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·½ cup chopped pistachios “divided”
How to Make Chocolate & pistachio cheese cake
- 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.
- 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 - 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.
- Bake at 350° for 65-75 minutes " depending on your oven " or until center is almost set. Remove pan from water bath.
- Sprinkle with other ½ of saved pistachios
- Cool on a wire rack for 10 minutes
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- When cheesecake is completely cooled, cover and refrigerate overnight.