Post by chief_cook2 on Mar 20, 2004 20:18:52 GMT -6
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/2 cup flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup carrot, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar
Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and
press onto
bottom of a 9-inch springfrom pan. Bake for 10 minutes. Increase oven
temperature to 450 F. Beat 2 1/2 packages cream cheese, sugar, and
1/4 cup
flour at medium speed until well blended. Add eggs, 1 at a time,
mixing well
after each addition. Blend in juice. Add combined remaining flour,
carrots,
raisins, and spices and mix well. Pour over crust. Bake for 10
minutes and then
reduce oven temperature to 250 F and continue baking for 55
minutes. Turn off
oven and let cheesecake cool for one hour inside cooling oven.
Loosen cake from
rim of pan. Let cool completely and then refrigerate. Beat
remaining 1/2
package cream cheese and juice until well blended. Gradually add
powdered sugar,
mixing until well blended. Spread over top of cheesecake. Garnish
with
additional raisins and orange zest or shredded carrot, if desired.