Preparation / Directions:
FOR CRUST:CRUST: Beat 2 C. flour, butter, marsala, salt and egg yolks just till mixed. Shape dough into ball. Wrap in plastic wrap and chill 1 hour. Preheat oven to 350. In 10" springform pan, press 3/4 dough onto bottom and up sides to within 3/4" of top; keep remaining dough refrigerated. Bake 15 min. or till golden. Cool on wire rack. While crust is cooling, prepare filling: Press rictotta throuhg sieve into large bowl. Beat just till smooth; slowly beatin sugarm scraping bowl often with spatula. Add cream, flour, vanilla, salt, eggs, peels;beat till well belknded. Pour into crust.
On lightly floured surface, roll out remaining dough to 10" x 5" rectangle. Cut lengthwise into 10 1/2" strips. Place 5 strips about 1" apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust. Bake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove from oven; cool completely on wire rack. Cover and refrigerate at least 4 hours or until well chilled. When cheesecake is firm, loosen from pan with spatula and remove, sliding onto plate. Sprinkle with powdered sugar and garnish with orange twists if desired.