Italian Ricotta Cheesecake Recipe

3/4 c. flour
2 tbsp sugar
1/8 tsp salt
1/3 c. butter or margarine, softened
2 1/2 c. ricotta cheese
1/2 c. sugar
3 tbsp flour
3 large eggs
1 tsp grated orange rind
1 tsp vanilla extract
1/4 tsp salt
2 tbsp golden raisins
2 tbsp finely chopped candied citron
2 tbsp chopped almonds

Garnishes: orange sections, orange rind strips

Combine first 3 ingredients in small bowl; cut in butter with pastry blender till mix is crumbly. Press into a 9 inch springform pan. Bake at 475 for 5 min. Cool on wire rack.

Combine cheese, 1/2 c. sugar and 3 tbsp flour; beat at med. speed with elec. mixer until smooth. Add eggs and next 3 ingredients; beat 4 min. Stir in raisins, citron and almonds; spoon over crust. Bake at 350 for 1 hour to 1 hour 15 min. or till center is set. Run a knife around edge of cheesecake to loosen; cool in pan on wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired.