CARROT RAISIN CHEESECAKE

CRUST:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
FILLING:
3 pkg (8 ounce each) cream cheese, softened, divided use
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour, divided use
4 large eggs
1/4 cup unsweetened orange juice, divided use (reserve 1 tablespoon for topping)
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
FOR TOPPING:
1 cup sifted confectioners’ sugar
additional raisins and finely shredded carrots (for garnish)

Preheat oven to 325 degrees F.

CRUST:
Combine crumbs, granulated sugar, cinnamon and margarine. Press onto bottom of 9-inch springform pan. Bake for 10 minutes.

FILLING:
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 orange juice.

Combine remaining 1/4 cup flour, with the 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.

TOPPING:
Gradually add confectioners’ sugar to the remaining 4 ounces cream cheese; mix until well blended. Gradually add small amounts of the remaining juice as needed to make spreading consistency. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

Source: Nancy Van Ess