Recipe: Italian Cheesecake (using ricotta, raisins, citron and almonds, 1980's)

ITALIAN CHEESECAKE

FOR THE CRUST:
3/4 cup all-purpose flour
1/3 cup margarine or butler, softened
2 tablespoons white granulated sugar
1/8 teaspoon salt

FOR THE FILLING:
1 1/2 pounds ricotta cheese
1/2 cup white granulated sugar
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
2 tablespoons golden raisins
2 tablespoons finely chopped candied citron
2 tablespoons finely chopped blanched almonds

TO MAKE THE CRUST:
Heat oven to 475 degrees F.

Mix 3/4 cup flour, margarine, 2 tablespoons sugar and 1/8 teaspoon salt. Press in springform pan, 9x3-inches.

Bake 5 minutes; cool.

TO MAKE THE CHEESECAKE:
Heat oven to 350 degrees F.

Beat the ingredients for the filling together on high speed 4 minutes; pour over cooled crust.

Bake until center is set, 1 to 1 1/4 hours. Set pan on a rack to cool, then refrigerate 12 hours.

Sprinkle with mixture of powdered sugar and cinnamon if desired. Refrigerate any remaining cheesecake.

Makes 1 (9-inch) cheesecake
Source: Recipe booklet: Betty Crocker Creative Recipe Cookbooks: Buffets: Parties for All Occasions, May 1987