3/4 c. all-purpose flour
1/3 c. butter, softened
2 tbsp. sugar
1/8 tsp. salt

FILLING:

1 1/2 lb. ricotta cheese, well drained
1/2 c. granulated sugar
3 tbsp. flour
3 eggs
1 tsp. grated orange peel
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. golden raisins
2 tbsp. finely minced candied citron
2 tbsp. chopped blanched almonds
2 tbsp. powdered sugar
1/2 tsp. ground cinnamon

For Pastry: Mix all ingredients until blended, press evenly in bottom of ungreased 9 inch springform pan. Bake in 475 degree oven for 5 minutes.

For Filling: Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla and salt in large mixer bowl on high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds. Pour into pastry-lined pan.

Bake in 350 degree oven until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12-24 hours. Remove outer rim of pan. Mix powdered sugar and cinnamon; sprinkle over cheesecake. Makes 12-16 servings.