Carrot & Raisin Cheesecake Recipe
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Carrot & Raisin Cheesecake
CRUST
1 cup Graham Cracker Crumbs
3 tbsp Sugar
1/2 tsp Cinnamon
3 tbsp Butter, melted
FILLING
24 oz Cream Cheese, softened &
Divided
1/2 cup Sugar
1/2 cup Flour, divided
4 Eggs
1/4 cup Orange Juice
1 cup Carrots, finely shredded
1/4 cup Raisins
1/2 tsp Nutmeg
1/4 tsp Ginger
TOPPING
1 tbsp Orange Juice
1 cup 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. )
Recipe By : Janet Morrissey
Serves: 1 |
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Dieting tips
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