Recipe - Carrot And Raisin Cheescake

1 cup Graham Cracker Crumbs
3 tablespoon Granulated Sugar
3 tablespoon Margarine, Melted
24 ounce Cream Cheese, Softened
One half cup Granulated Sugar
One half cup Unbleached AllPurpose Flour
4 Large Eggs
One fourth cup Unsweetened Orange Juice
1 cup Finely Shredded Carrot
One fourth cup Raisins
One half teaspoon Ground Nutmeg
One fourth teaspoon Ground Ginger
1 tablespoon Unsweetened Orane Juice
1 cup Sifted Powdered Sugar

Combine crumbs, granulated sugar, cinnamon and
margarine, press onto bottom of 9inch springform pan.
Bake at 325 degrees F., 10 minutes. Combine 20 ozs
cream cheese, granulated sugar and One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini