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CARROT 'N' RAISIN CHEESCAKE

Category:    Cakes, Desserts
Yield:10 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Unsweetened Orange Juice
      3 tb Granulated Sugar                    1 c  Finely Shredded Carrot
      3 tb Margarine, Melted                 1/4 c  Raisins
     24 oz Cream Cheese, Softened            1/2 ts Ground Nutmeg
    1/2 c  Granulated Sugar                  1/4 ts Ground Ginger
    1/2 c  Unbleached All-Purpose Flour        1 tb Unsweetened Orane Juice
      4 ea Large Eggs                          1 c  Sifted Powdered Sugar
 
  Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees 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 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.
 

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