-
1
Position oven rack in the middle of the oven; preheat oven to 350.
-
2
Butter and flour a 9-inch springform pan; wrap the outside with heavy-duty foil.
-
3
Have ready a roasting pan; put on a kettle of water to boil for the water bath.
-
4
Toss the chocolate chips, raisins, and pistachios with the flour in a bowl.
-
5
With an electric mixer on med-low speed, beat the eggs, sugar, vanilla, lemon zest, orange zest, and salt in a large deep bowl just until well combined.
-
6
Add in the ricotta and beat, scraping down the sides of the bowl as necessary, until smooth.
-
7
Stir in the flour mixture with a wooden spoon until well combined.
-
8
Transfer the batter to the springform pan; place the springform pan in the roasting pan and place in the oven.
-
9
Carefully pour enough boiling water to come to a depth of about 1 inch into the roasting pan.
-
10
Bake for 1 hour and 30-40 minutes, or until the top is golden brown and a knife inserted 2 inches from the center of the cake comes out clean.
-
11
Turn off the oven and prop the door slightly open with a wooden spoon; let the cake sit for 30 minutes in the turned-off oven.
-
12
Remove the cake from the water bath and remove the foil.
-
13
Cool completely on a wire rack; chill the cheesecake, loosely covered, for at least 12 hours, until thoroughly chilled and set, or for up to 2 days.
-
14
To serve, run a table knife around the edge of the pan and remove the pan side.
-
15
Let the cheesecake stand at room temperature for 20 minutes.
-
16
Serve, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
