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Candied Fruit Italian Cheesecake (dairy)

3/4 up 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 or pineapple
2 tablespoons chopped almonds
Garnishes: orange sections, orange rind strips

Preheat oven 475. 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. Cool on wire rack. Reduce oven to 350.

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. 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. 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. Serves 12 to 16.