Title: Carrot & Raisin Cheescake
Categories: Cheesecake
Yield: 1 Pie
| 1 | c | Graham cracker crumbs |
| 3 | tb | Margarine, melted |
| 1/2 | c | Granulated sugar |
| 4 | lg | Eggs |
| 1 | c | Finely shredded carrot |
| 1/2 | ts | Ground nutmeg |
| 1 | tb | Unsweetened orange juice |
| 3 | tb | Granulated sugar |
| 24 | oz | Cream cheese, softened |
| 1/2 | c | Unbleached all-purpose flour |
| 1/4 | c | Unsweetened orange juice |
| 1/4 | c | Raisins |
| 1/4 | ts | Ground ginger |
| 1 | c | Sifted powdered sugar |
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
of a 9" springform pan. Bake at 325øF for 10 minutes. Combine 20 oz cream
cheese, granulated sugar and 1/4 c flour, mixing at medium speed on
electric mixer until well blended. Blend in eggs and 1 tb juice. Add
combined remaining flour, carrots, raisins, and spices. Mix well. Pour over
crust. Bake at 450øF for 10 minutes. Reduce oven temperature to 250øF and
continue baking for 55 minutes more. Loosen cake from rim of pan. Cool
before removing rim of pan. Chill. Combine remaining cream cheese and
juice, mixing until well blended. Gradually add powdered sugar, mixing
until well blended. Spread over top of cheesecake. Garnish with additional
raisins and finely shredded carrots, if desired.