Chocolate & pistachio cheese cake

No Photo

Have you made this?

By Irisa Raina 9
@Irisa

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!

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

10 -12

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

: 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

Step-by-Step

1Place 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.
2In 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
3Pour 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.
4Bake at 350° for 65-75 minutes " depending on your oven " or until center is almost set. Remove pan from water bath.
5Sprinkle with other ½ of saved pistachios
6Cool on a wire rack for 10 minutes
7Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
8When cheesecake is completely cooled, cover and refrigerate overnight.