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Position oven rack in the middle of the oven; preheat oven to 350. Butter and flour a 9-inch springform pan; wrap the outside with heavy-duty foil. Have ready a roasting pan; put on a kettle of water to boil for the water bath. Toss the chocolate chips, raisins, and pistachios with the flour in a bowl. 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. Add in the ricotta and beat, scraping down the sides of the bowl as necessary, until smooth. Stir in the flour mixture with a wooden spoon until well combined. Transfer the batter to the springform pan; place the springform pan in the roasting pan and place in the oven. Carefully pour enough boiling water to come to a depth of about 1 inch into the roasting pan. 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. 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. Remove the cake from the water bath and remove the foil. 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. To serve, run a table knife around the edge of the pan and remove the pan side. Let the cheesecake stand at room temperature for 20 minutes. Serve, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards