Ingredients
3 cartons (15 ounces each) ricotta cheese1-1/2 cups sugar1/2 cup all-purpose flour3 teaspoons vanilla extract2 teaspoons grated orange zest7 large eggs, lightly beaten1/3 cup miniature semisweet chocolate chips1/4 cup chopped pistachios
Preparation
Place a greased 9-in. springform 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 and orange zest. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Sprinkle with pistachios.
