Candied Fruit Italian Cheescake

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Preheat oven to 475°F.
In a bowl combine 3/4 cup flour, 2 tablespoons sugar and salt. Cut in the butter with pastry blender till mix is crumbly. Press into a 9-inch springform pan. Bake at 475°F for five min. Cool on wire rack. Reduce oven to 350°F.
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 for 4 minutes.
Stir in the raisins, citron and almonds. Gently spoon the batter over the crust.
Bake at 350°F for 60–75 minutes, or till center is set. Run a knife around the edge of the 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 with orange sections and orange rind strips if desired.