Categories: Cheesecake, Dessert

Ingredients

• 1 cup miniature semisweet chocolate chips
• 1/2 cup golden raisin
• 1/2 cup coarsely chopped pistachio nut
• 1/2 cup all-purpose flour
• 8 large eggs
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon salt
• 3 lbs whole milk ricotta cheese

Directions

1. Position oven rack in the middle of the oven; preheat oven to 350°.

2. Butter and flour a 9-inch springform pan; wrap the outside with heavy-duty foil.

3. Have ready a roasting pan; put on a kettle of water to boil for the water bath.

4. Toss the chocolate chips, raisins, and pistachios with the flour in a bowl.

5. With an electric mixer on med-low speed, beat the eggs, sugar, vanilla, lemon zest, orange zest, and salt in a large deep bowl just until well combined.

6. Add in the ricotta and beat, scraping down the sides of the bowl as necessary, until smooth.

7. Stir in the flour mixture with a wooden spoon until well combined.

8. Transfer the batter to the springform pan; place the springform pan in the roasting pan and place in the oven.

9. Carefully pour enough boiling water to come to a depth of about 1 inch into the roasting pan.

10. Bake for 1 hour and 30-40 minutes, or until the top is golden brown and a knife inserted 2 inches from the center of the cake comes out clean.

11. Turn off the oven and prop the door slightly open with a wooden spoon; let the cake sit for 30 minutes in the turned-off oven.

12. Remove the cake from the water bath and remove the foil.

13. Cool completely on a wire rack; chill the cheesecake, loosely covered, for at least 12 hours, until thoroughly chilled and set, or for up to 2 days.

14. To serve, run a table knife around the edge of the pan and remove the pan side.

15. Let the cheesecake stand at room temperature for 20 minutes.

16. Serve, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

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