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1
Special equipment: a 9-inch springform pan
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Position an oven rack to the bottom third of the oven and preheat the oven to 325 degrees F.
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3
Spread the pistachios out on a baking sheet and bake until golden and toasted, 10 to 12 minutes.
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4
Transfer to a heat-safe plate to cool, then pulse them in a food processor until very finely ground.
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5
Transfer the ground pistachios to a small bowl and set aside.
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6
Set a 9-inch springform pan on top of a piece of parchment paper and trace a circle around it.
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Cut out the circle and set aside.
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8
Generously grease the bottom and sides of the pan with the room temperature butter, then press the parchment circle into the bottom of the pan.
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9
Put the ricotta and 2/3 cup sugar in the bowl of food processor and process until the mixture is smooth, about 30 seconds.
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10
Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla.
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11
In another large bowl, add the egg whites and whip using an electric mixer on medium-high speed until the eggs become foamy.
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12
Sprinkle in the remaining 2 tablespoons of sugar and continue to whip the egg whites until medium peaks form, about 2 minutes.
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13
Use a rubber spatula to fold 1/3 of the beaten whites into the ricotta mixture until just incorporated and a few white streaks remain.
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14
Gently fold in the remaining whipped egg whites, folding until there are no white streaks remaining.
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15
Pour the mixture into the prepared springform pan and set it on a baking sheet.
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16
Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55 minutes to about 1 hour and 5 minutes.
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17
Transfer the cheesecake to a cooling rack and let it cool completely, about 1 hour.
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18
Cover the pan with plastic wrap and refrigerate at least 2 hours and up to 2 days before serving.
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19
To serve, run a thin knife or spatula around the cake to release it from the sides, then unclasp the latch of the pan.
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20
Dust the top of the cake with confectioners' sugar and sprinkle with the finely ground pistachios.
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21
Set the cheesecake on a cake platter, slice and serve.
