Cassata-Style Cheesecake

Directions

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