Carrot ‘n’ Raisin Cheesecake
1 C. graham cracker crumbs
3 T. butter melted
1/2 C. sugar
4 large eggs
1 C. finely shredded carrot
1/2 t. ground nutmeg
1 T. unsweetened orange juice
3 T. 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 t. ground ginger
1 C. sifted powdered sugar
Combine crumbs, granulated sugar, cinnamon and butter, press onto bottom of 9-inch springform pan.
Bake at 325° 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 eggs and juice.
Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust.
Bake at 450° F., 10 minutes. Reduce oven temperature to 250° 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.