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!
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chocolate & pistachio cheese cake: