Carrot and Raisin Cheesecake
1 cup graham cracker crumbs
3 tablespoons butter melted
1/2 cup sugar
4 large eggs
1 cup finely shredded carrot
1/2 teaspoon ground nutmeg
1 tablespoon unsweetened orange juice
3 pkgs. (8 oz. each) cream cheese, softened
1/2 cup unbleached all-purpose flour
1/4 cup unsweetened orange juice
1/4 cup raisins
1/4 teaspoon ground ginger
1 cup sifted powdered sugar
Combine crumbs, granulated sugar, cinnamon and butter, press onto bottom of 9-inch springform pan. Bake at 325ºF for 10 minutes.
Combine 20 oz. cream cheese, 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 450ºF for 10 minutes. Reduce oven temperature to 250ºF, 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.