Ricotta Cheesecake (Crostata di Ricotta)

Prepare this cake ahead of time, as it must be chilled for at least 12 hours.

Yields 12 to 16 servings.

Cheesecake Pastry:
3/4 cup all-purpose flour
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/8 teaspoon salt

Filling:
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons finely cut-up candied citron
2 tablespoons chopped blanched almonds
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon

Cheesecake Pastry: Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan. Bake at 475 degrees F for 5 minutes.

Filling: Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract 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 at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12 to 24 hours.

Remove outer rim of pan. Mix confectioners' sugar and cinnamon; sprinkle over cheesecake. Serve with green grapes if desired.