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 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.
From
Yields
10 Servings