Ricotta Cheesecake

For the pastry:
2 1/2 cups flour
10 tablespoons unsalted butter at cool room temperature, cut into pieces
3 large egg yolks
1/2 cup plus q tablespoon sugar
Grated zest of 1 lemon

For the filling:
1 pound ricotta cheese
1 cup powdered sugar
1/2 cup citron, cut into slivers
3/4 cup coarsely chopped almonds
1/2 cup dark raisins, soaked in a good quality rum to cover

Preheat oven to 375 degrees. Butter and flour a 9-inch flat tin with removable sides.

Put the pastry ingredients into the large bowl of an electric mixer. Using the paddle attachment, mix the pastry just until it masses around the paddle, 2 or 3 minutes. If using a food processor, take the butter directly from the refrigerator. Put all ingredients into work bowl and process just until mixed.

Cut off 1/3 of the pastry and set aside. Lightly flour a marble or wooden surface and roll out the large piece of dough into a circle slightly larger than the flat tin; drape it over the rolling pin and unfold onto the tin. Pressing lightly with the fingers, fit the pastry into the tin. Cut off the excess of the pastry and add to the pastry you set aside. Set the tin aside.

Prepare the filling. Put the ricotta through a food mill and add the sugar, mixing with a wooden spoon. Add the remaining ingredients, including the rum in which the raisins have soaked, then pour the ricotta filling into the prepared shell.

Roll out the reserved pastry on a lightly floured wooden board and cut it into strips 1 inch wide. Lattice the strips on top of the pie. Bake for 40 minutes, or until lightly browned. Cool on a rack for 10 minutes before turning out. Serve warm or tepid.