Yield: 10 servings
1 c Graham Cracker Crumbs
3 T Granulated Sugar
3 T 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 t Ground Nutmeg
1/4 t Ground Ginger
1 T 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 eggs and 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.
Posted by Karen
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