1 3-pound container whole-milk ricotta cheese (6 cups)
7 large eggs
1 1/4 cups granulated sugar
1/2 cup all-purpose flour
1 Tbsp. vanilla extract
1 1/2 tsp. grated fresh orange peel
1/3 cup semisweet chocolate mini-chips
3 Tbsp. apricot preserves, melted
3 small navel oranges, the peel and pith sliced off, then thinly sliced into discs
1/4 cup shelled pistachio nuts, skins taken off
Process ricotta cheese in a food processor, scraping down the sides once or twice, until it is completely smooth.
Pour batter into prepared pan and spread evenly. Sprinkle chocolate chips over the top.
Turn off heat and prop open the oven door about an inch. Let cake cool in the oven for about 45 minutes, not disturbing it.
Up to 3 hours before serving, carefully run a long thin knife around the inside edge of the pan to loosen the cheesecake.
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