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.
