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1
Preheat oven to 325u00b0F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil.
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2
For crust:
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3
Place 3/4 cup flour and 1/4 cup 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.)
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4
Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F
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5
For filling:
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6
Finely grate peel from orange. Cut cream cheese into chunks.
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7
Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl.
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8
Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed.
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9
Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios.
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10
Pour filling over warm base.
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11
Lay a piece of foil loosely overtop. Don't seal.
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12
Bake in centre of 300F oven until centre is slightly jiggly, 2 hours.
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13
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.
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14
If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish!
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15
Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.
