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1
Preheat oven to 350u00b0F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.
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2
Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.
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3
Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
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4
Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.
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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.
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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.
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7
Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.
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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.
