1.Grease a 28cm (11¼-inch) closed springform pan.
2.Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in half the sifted flours; then work in remaining flours by hand.
3.Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.
4.Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.
5.Preheat oven to 200ºC/400°F.
6.Cover pastry with baking paper, fill with dried beans or rice; bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until browned lightly. Cool.
7.Reduce oven to 160°C/325°F.
8.Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.
9.Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight
10.Dust cheesecake with sifted icing sugar before serving, if you like.