New York Cheesecake:

Ingredients:

• 2 pounds cream cheese (4 8-ounces packages), softened
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon vanilla
• 4 tablespoon cornstarch
• 1 cup sour cream

Heat oven to 400°F.
Mix cheese with sugar. Add the egges, the vanilla, the cornstarch and incorporate. Add the sour cream. Fill spring form pan that has been previously covered in the bottom with amixture of graham crackers.
Bake for 45 minutes. Shutt off oven and open the door slightly to cool.
Refrigerate until ready to serve.

Carrot Cake:

Preheat oven to 325°F.

In a large mixer bowl, combine the flower and the next 4 ingredients. In another mixer bowl, combine the oil, sugar, vanilla and blend. Add the eggs, one at a time, and mix well. Quickly mix in the carrots and nuts. Pour this over the flower mixture, and combine gently. Pour the butter into an oiled 9X13 inch cake pan, and bake for approximately 45 to 55 mn, or until the top springs back when touched lightly with your finger, and it gegins to shrink away from the sides of the pan. Let it cool completely.

In a large mixer bowl, whip creamcheese and butter for frosting untill well blended. Gradually add the confectioner's sugar, then the vanilla and salt. Beat well. Spread the cream cheese frosting on the cooked cake ans sprinkle pecans over top.

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teasspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cup vegetable oil
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups finely shredded carrots (3/4 pound)
• 1 cup chopped pecans, medium fine
• one 8-ounce package cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3/4 cup confectionner's sugar
• 1 teaspoon vanilla extract
• speck of salt
• 1/2 cup coarsely chopped pecans.