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Carrot and Raisin Cheescake
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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