Title: Carrot and Raisin Cheescake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Graham Cracker Crumbs |
| 3 | tb | Granulated Sugar |
| 3 | tb | Margarine, Melted |
| 24 | oz | Cream Cheese, Softened |
| 1/2 | c | Granulated Sugar |
| 1/2 | c | Unbleached All-Purpose Flour |
| 4 | | Large Eggs |
| 1/4 | c | Unsweetened Orange Juice |
| 1 | c | Finely Shredded Carrot |
| 1/4 | c | Raisins |
| 1/2 | ts | Ground Nutmeg |
| 1/4 | ts | Ground Ginger |
| 1 | tb | Unsweetened Orane Juice |
| 1 | c | Sifted Powdered Sugar |
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20
ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed
on electric mixer until well blended. Blend in eggsand juice. Add combined
remainig flour, carrots, raisins, and spices; mix well. Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees
F., 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.