---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CARROT 'N' RAISIN CHEESCAKE
  Categories: Cakes, Desserts
       Yield: 10 servings
  
       1 c  Graham Cracker Crumbs
       3 tb Granulated Sugar
       3 tb Margarine, Melted
      24 oz Cream Cheese, Softened
     1/2 c  Granulated Sugar
     1/2 c  Unbleached All-Purpose Flour
       4 ea Large Eggs
     1/4 c  Unsweetened Orange Juice
       1 c  Finely Shredded Carrot
     1/4 c  Raisins
     1/2 ts Ground Nutmeg
     1/4 ts Ground Ginger
       1 tb Unsweetened Orane Juice
       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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