Crust:
1 ½ c graham cracker crumbs
2 T granulated sugar
¼ c butter, melted
Filling:
3 tubs extra smooth ricotta cheese
1 ½ c sugar
½ c flour
1 T vanilla
2 t freshly grated orange peel
7 eggs, lightly beaten
⅓ c chocolate chips
Candied orange slices or shelled pistachios for garnish
Preheat oven to 350 degrees.
Wrap all sides and bottom of a 9” springform pan securely with a double layer thickness of aluminum foil.
Combine all of the crust ingredients together and press evenly across the bottom and ½ in up the sides of the pan.
Bake for 10 mins. Allow to cool before filling.
In a large bowl, beat ricotta cheese and sugar until smooth.
Beat in flour, vanilla, and orange peel.
Add eggs one at a time and bland on low speed only until incorporated. Do not overmix.
Carefully pour into prepared pan and sprinkle with chocolate chips.
Place in a large baking pan and add 1 in of hot water to the pan.
Bake for 75 mins or until center is almost set.
Carefully remove pan from oven and lift out springform pan and place on a wire rack to cool for 10 mins.
Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan.
Refrigerate until ready to serve. Garnish if desired.