Carrot 'n' Raisin Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Graham cracker crumbs
3 tablespoons	45ml	Granulated sugar
3 tablespoons	45ml	Margarine - melted
24 oz	681g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
4 cups	792g / 27oz	Eggs (large)
1/4 cup	59ml	Unsweetened orange juice
1 cup	110g / 3.9oz	Finely shredded carrot
1/4 cup	40g / 1.4oz	Raisins
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground ginger
1 tablespoon	15ml	Unsweetened orange juice
1 cup	198g / 7oz	Sifted powdered sugar

Recipe Instructions

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch Springform pan.

Bake at 325F for 10 minutes.

Combine 20 ozs cream cheese, granulated sugar and 1/4 cup 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 450F for 10 minutes. Reduce oven temperature to 250F for 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.

Source:
Arrowhead Mills "Something Sweet"

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