ingredients
1 1/2 c, graham cracker crumbs
2 Tbsp sugar
1/4 c butter, melted
FILLING
3 tubs ricotta cheese
1/2 c all purpose flour
1 1/2 c granulated sugar
1 Tbsp vanilla extract
2 tsp freshly grated orange peel
7 eggs, lightly beaten
1/3 c miniature chocolate chips or shelled pistachios for garnish if desired
Whip cream if desired
DIRECTIONS
Preheat oven to 350ºF. Wrap all sides and bottom of a 9” spring form pan securely
with a double layer thickness of aluminum foil. Combine all of the crust ingredients
together and press evenly across the bottom and 1/2” up the sides of the pan. Bake
for 10 minutes; allow to cool before filling.
with a double layer thickness of aluminum foil. Combine all of the crust ingredients
together and press evenly across the bottom and 1/2” up the sides of the pan. Bake
for 10 minutes; allow to cool before filling.
In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour,
vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only
until incorporated (do not over mix).
Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a
large baking pan and add 1” of hot water to the pan. Bake for 75 minutes or until
center is almost set. Carefully remove pan from oven and lift out spring form pan
and place on a wire rack to cool for 10 minutes. 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 with candied oranges or pistachios if desired.
vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only
until incorporated (do not over mix).
Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a
large baking pan and add 1” of hot water to the pan. Bake for 75 minutes or until
center is almost set. Carefully remove pan from oven and lift out spring form pan
and place on a wire rack to cool for 10 minutes. 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 with candied oranges or pistachios if desired.
Ingredients
2 large oranges, 1/4 inch of top and bottom cut off
4 cups sugar, divided
3 cups water
Preparation
Cut peel on each orange into 4 vertical segments. Remove each segment
(including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot
of boiling water 15 minutes; drain, rinse, and drain again. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium
heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until
peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel
from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.
DO AHEAD: Wrap and freeze up to 2 months.
(including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot
of boiling water 15 minutes; drain, rinse, and drain again. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium
heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until
peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel
from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.
DO AHEAD: Wrap and freeze up to 2 months.
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