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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.Marie McConnell, Shelbyville, Illinois Ingredients:
3 cartons (15 ounces each) ricotta cheese |
1-1/2 cups sugar |
1/2 cup king arthur unbleached all-purpose flour |
3 teaspoons vanilla extract |
2 teaspoons grated orange peel |
7 eggs, lightly beaten |
1/3 cup miniature semisweet chocolate chips |
1/4 cup chopped pistachios |
Directions:
1. 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.
2. In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. 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.
3. 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.
4. Refrigerate overnight. Sprinkle with pistachios. Yield: 12 servings.
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