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    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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