Cassata-style cheesecake

Instructions

• Preheat oven to 325F (160C). Lightly coat or spray a 9- or 9 1/2-inch- (23- or 24-cm-) springform pan with oil. For crust, place 3/4 cup (175 mL) flour and 1/4 cup (50 mL) sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.) Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F (150C).

• For filling, finely grate peel from orange. Cut cream cheese into chunks. Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl. Add 1 cup (250 mL) sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp (45 mL) flour and orange peel. Whirl just until evenly mixed. Scrape filling into a large bowl. Stir in chocolate, glacé mix and pistachios.

• Pour filling over warm base. Lay a piece of foil loosely overtop. Don't seal. Bake in centre of 300F (150C) oven until centre is slightly jiggly, 2 hours. Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months. If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish.