Italian Cheesecake

• 3/4 cup flour
• 2 tablespoon sugar
• 1/8 teaspoon salt
• 1/3 cup butter or margarine, softened
• 2-1/2 cup ricotta cheese
• 1/2 cup sugar
• 3 tablespoon flour
• 3 large eggs
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons golden raisins
• 2 tablespoons finely chopped candied citron
• 2 tablespoons chopped almonds

Preparation

1. Preheat oven 475.
2. In a bowl combine the flour sugar and salt. Cut in the butter with pastry blender till mix is crumbly. Press into a 9 inch spring form pan. Bake at 475 for 5 min.
3. Cool on wire rack.
4. Reduce oven to 350.
5. In the bowl of an electric mixer combine the ricotta cheese, 1/2 cup sugar and 3 tablespoons flour and then beat at medium speed until smooth. Add eggs, orange rind, vanilla and salt and beat 4 min.
6. Stir in the raisins, citron and almonds. Gently spoon the batter over the crust. Bake at 350 for 1 hour to 1 hour 15 min. or till center is set
7. Run a knife around edge of cheesecake to loosen; cool in pan on wire rack.
8. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving.
9. Garnish, if desired.