Preparation / Directions:
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. )
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