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  1. -- Recipe via Meal-Master (tm) v8.03

  2. Title: CARROT 'N' RAISIN CHEESCAKE

  3. Categories: Cakes, Desserts

  4. Yield: 10 servings

  5. 1 c Graham Cracker Crumbs

  6. 3 tb Granulated Sugar

  7. 3 tb Margarine, Melted

  8. 24 oz Cream Cheese, Softened

  9. 1/2 c Granulated Sugar

  10. 1/2 c Unbleached All-Purpose Flour

  11. 4 ea Large Eggs

  12. 1/4 c Unsweetened Orange Juice

  13. 1 c Finely Shredded Carrot

  14. 1/4 c Raisins

  15. 1/2 ts Ground Nutmeg

  16. 1/4 ts Ground Ginger

  17. 1 tb Unsweetened Orane Juice

  18. 1 c Sifted Powdered Sugar

  19. Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.

  20. 325 degrees F.,

  21. 10 minutes. Combine

  22. 20 ozs

  23. cream cheese, granulated sugar and 1/4 c flour, mixing

  24. at medium speed on electric mixer until well blended.

  25. Blend in eggsand juice. Add combined remainig flour,

  26. carrots, raisins, and spices; mix well. Pour over

  27. 450 degrees F.,

  28. 10 minutes. Reduce

  29. oven temperature to 250 degrees F., continue baking

  30. for 55 minutes more. Loosen cake from rim of pan;

  31. cool before removing rim of pan. Chill. Combine

  32. remaining cream cheese and juice, mixing until well

  33. blended. Gradually add powdered sugar, mixing until

  34. well blended. Spread over top of cheesecake. Garnish

  35. with additional raisins and finely shredded carrots,

  36. if desired. --

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