Carrot 'N' Raisin Cheesecake
Source of Recipe
4 on 4
List of Ingredients
1 c Graham Cracker Crumbs
3 T Granulated Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
1/2 c Granulated Sugar
1/2 c Unbleached All-Purpose Flour
4 ea Large Eggs
1/4 c Unsweetened Orange Juice
1 c Finely Shredded Carrot
1/4 c Raisins
1/2 t Ground Nutmeg
1/4 t Ground Ginger
1 T Unsweetened Orane Juice
1 c Sifted Powdered Sugar
Recipe
Combine crumbs, granulated sugar, cinnamon and margarine,
press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10
minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c
flour, mixing at
medium speed on electric mixer until well blended. Blend
in eggsand juice.
Add combined remainig flour, carrots, raisins, and spices;
mix well. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature
to 250 degrees F., continue baking for 55 minutes more.
Loosen cake from
rim of pan; cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until
well blended.
Gradually add powdered sugar, mixing until well blended.
Spread over top
of cheesecake. Garnish with additional raisins and finely
shredded
carrots, if desired.
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