Italian Cheesecake

¾ cup flour 

2 tablespoon sugar 

1/8 teaspoon salt 

1/3 cup butter or margarine, softened 

 2 ½ cup ricotta cheese* 

½ cup sugar 

3 tablespoon flour 

3 large eggs 

1 teaspoon grated orange rind 

1 teaspoon vanilla extract 

¼ teaspoon salt 

2 tablespoons golden raisins 

2 tablespoons finely chopped candied citron 

2 tablespoons chopped almonds 

1. Preheat oven 475°F. 

2. In a bowl combine the flour sugar and salt. Cut in the butter with pastry blender till the mixture is crumbly.  

3. Press into a 9-inch spring form pan. Bake at 475 for 5 minutes, and then cool on wire rack. 

4. Reduce oven heat to 350°F. 

5. In the bowl of an electric mixer, combine the ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour.  Beat at medium speed until smooth. Add eggs, orange rind, vanilla, and salt. Beat for 4 minutes. 

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 minutes or until the center is set. 

7. Run a knife around edge of cheesecake to loosen. Cool in the pan on a wire rack. 

8. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired.