Ingredients
- 4 eggs
- 700 ml cream cheese softened
- 200 gr powdered sugar sifted
- 130 gr carrots (finely shredded)
- 100 gr graham cracker crumbs
- 100 gr sugar
- 65 gr flour divided
- 60 ml orange juice
- 45 gr butter
- 40 gr raisins
- 38 gr sugar
- 16 ml orange juice
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
- 1 gr ginger (ground)
Heat oven to 160ºC . Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 23 cm springfrom pan. Bake for 10 minutes. Increase oven temperature to 230ºC . Beat 2.5 packages cream cheese, sugar, and quarter 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 120ºC 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 half package cream chees 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 shreedded carrot, if desired. Recipe By : Janet Morrissey <janetm@MAGNUS
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