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Carrot Cheesecake with Crumb Crust
November 30, 2002

Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as 3/4 cup of brown sugar, 2) beat the cream cheese until soft, adding about 1/4 cup of white sugar while beating, 3) add the carrot mixture in halves to the cream cheese, beating until smooth after each addition, scraping the bowl frequently, 4) after adding the eggs and pouring into the crust, place the springform into a hot water bath, reaching about halfway up the pan. Bake as directed. Comes out crack-free, creamy and smooth.

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