Active Time

　　20 min

　　Total Time

　　2 3/4 hr (includes cooling)

　　The airy ricotta filling—with chocolate chips and flecks of candied orange peel speckled throughout—makes for a perfect marriage of Italian and American.

　　

Ingredients

Makes 8 to 12 servings

　　

For crust:

4 (4 3/4-by 2 1/2-inch) graham crackers, crumbled

　　1/3 cup slivered almonds

　　3 tablespoons granulated sugar

　　1/2 stick unsalted butter, melted

　　

For cheesecake:

1 3/4 cups (15 ounces) whole-milk ricotta

　　1/4 cup granulated sugar

　　1 tablespoon grated orange zest

　　1 large egg, separated

　　1/3 cup candied orange peel, chopped

　　1/3 cup semisweet chocolate chips, chopped

　　4 large egg whites

　　2 teaspoon confectioners sugar

　　Equipment: a 9-inch springform pan

　　

Make crust:

Step 1

Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.

　　

Step 2

Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.

　　

Step 3

Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.

　　

Step 4

Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.

　　

Make cheesecake:

Step 5

Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.

　　

Step 6

Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. Fold into ricotta mixture gently but thoroughly.

　　

Step 7

Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.

　　

Step 8

Cool in pan 15 minutes. Run a thin knife around edge to loosen cake, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

　　Cooks' Note:

　　Cheesecake can be chilled, covered, 1 day.