------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Carrot 'N' Raisin Cheescake
Categories: Cakes Desserts    
  Servings: 10 Servings

           Crust:
      1 c  Graham cracker crumbs
      3 tb Granulated sugar
      3 tb Margarine, melted
      1 ts Ground cinnamon
           Filling:
     24 oz Cream cheese, softened
    1/2 c  Granulated sugar
    1/2 ts Ground nutmeg
    1/4 ts Ground ginger
    1/2 c  Unbleached all-purpose flour
      4 lg Eggs
    1/4 c  Unsweetened orange juice
      1 c  Carrot, finely shredded
    1/4 c  Raisins
           Topping:
      1 tb Unsweetened orange juice
      1 c  Powdered sugar, sifted

  Combine crumbs, granulated sugar, spices, and margarine, press onto
  bottom of 9-inch springform pan.  Bake at 325 degrees F, 10 minutes.
  
  Combine 20 oz 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 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.
 
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