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 All-Purpose Flour —
Unbleached
4 lg Eggs
1/4 c Orange juice — unsweetened
1 c Carrot — finely shredded
1/4 c Raisins
1/2 ts Ground Nutmeg
1/4 ts Ground Ginger
1 tb Orange juice — unsweetened
1 c Powdered Sugar — sifted
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.
Yields
10 Servings