Carrot and raisin cheesecake

Yield: 1 Servings

Measure Ingredient
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
½ teaspoon Cinnamon
3 tablespoons Butter; melted
24 ounces Cream Cheese; softened & divided
½ cup Sugar
½ cup Flour; divided
4 \N Eggs
¼ cup Orange Juice
1 cup Carrots; finely shredded
¼ cup Raisins
½ teaspoon Nutmeg
¼ teaspoon Ginger
1 tablespoon Orange Juice
1 cup Powdered Sugar; sifted




Heat over to 325F.

Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.

Increase oven to 450F.

Beat 2½ packages cream cheese, sugar, and ¼ xup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Mix in juice.

Combine remaining flour, carrots, raisins and spices. Add to cream cheese mixture. Mix well. Pour over crust.

Bake 10 minutes. Reduce oven to 250F and continue baking for 40 minutes.

Turn off oven and let cake cool in oven for at least 1 hour. Remove from oven and loosen cake from sides of pan. When completely cooled, refrigerate for at least 2 hours, preferably over night.

Beat remaining ½ package of cream cheese and juice until well blended.

Gradually add powdered sugar, mixing until well belnded. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots.

(What I like best about this is that I can pretend that this is actually good for me. <grin>)

Recipe By : Janet Morrissey <janetm@...> Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 10:49:13 -0500 From: kmeade@... (The Meades)

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