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Carrot Raisin Cheesecake
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1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sifted confectioners’ sugar
Combine crumbs, granulated sugar, cinnamon and margarine. Press onto bottom of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed of electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Combine remaining 4 ounces cream cheese and juice, mixing until well blended. Gradually add confectioners’ sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
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