*  Exported from  MasterCook  *
 
                        CARROT AND RAISIN CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust-----
    1       c            Graham Cracker Crumbs
    3       tb           Sugar
      1/2   ts           Cinnamon
    3       tb           Butter -- melted
                         Filling-----
   24       oz           Cream Cheese -- softened &
                         Divided
      1/2   c            Sugar
      1/2   c            Flour -- divided
    4                    Eggs
      1/4   c            Orange Juice
    1       c            Carrots -- finely shredded
      1/4   c            Raisins
      1/2   ts           Nutmeg
      1/4   ts           Ginger
                         Topping-----
    1       tb           Orange Juice
    1       c            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.
   
   Increas oven to 450F.
   
   Beat 2 1/2 packages cream cheese, sugar, and 1/4 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 1/2 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@MAGNUS1.COM>
  
 
 
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