Monday, February 18, 2013

CARROT-RAISIN CHEESECAKE

1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 325 degrees.

Combine the cracker crumbs, sugar, cinnamon and butter together until blended.  Press the mixture onto the bottom of a 9-inch springform pan. 

Bake at 325 degrees for 10 minutes.

3 (8-oz each) bricks of cream cheese, softened
1/2 cup granulated sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Combine 2 1/2 packages of the cream cheese, sugar, and 1/4 cup of the flour together in mixing bowl.  Mix on medium speed of an electric mixer until the mixture is well blended.  Blend in the eggs and orange juice. 

Combine the remaining 1/4 cup flour, carrots, raisins, nutmeg and ginger; mix together well; mix into the cream cheese mixture. Pour over the crust in the pan and bake at 450 degrees for 10 minutes.

Reduce the oven temperature to 250 degrees and continue baking 55 minutes.

Remove from oven and run a thin knife around edge of pan to loosen cake but allow to cool before removing the sides.  Chill.

1 tbsp orange juice
1 cup sifted powdered sugar

Combine the remaining half package of cream cheese with the orange juice; mix until well blended.  Gradually add the powdered sugar, mixing until well blended.  Spread the mixture over the chilled cheesecake.  Garnish by making a ring of raisins around the top edge and sprinkling with some shredded carrots or by making a small ring of same in the center, if desired.


Yield: 10 to 12 servings.



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