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Carrot 'n' Raisin Cheescake Recipe

  • 10servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 c Graham Cracker Crumbs

  2. 1 T Unsweetened Orane Juice

  3. 1/4 t Ground Ginger

  4. 1/2 t Ground Nutmeg

  5. 1/4 c Raisins

  6. 1 c Finely Shredded Carrot

  7. 1/4 c Unsweetened Orange Juice

  8. 4 ea Large Eggs

  9. 1/2 c Unbleached All-Purpose Flour

  10. 1/2 c Granulated Sugar

  11. 24 oz Cream Cheese, Softened

  12. 3 T Margarine, Melted

  13. 3 T Granulated Sugar

  14. 1 c Sifted Powdered Sugar

Instructions Jump to Ingredients ↑

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

  2. Bake at 325 degrees F.

  3. , 10 minutes.

  4. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended.

  5. Blend in eggsand juice.

  6. Add combined remainig flour, carrots, raisins, and spices; mix well.

  7. Pour over crust.

  8. Bake at 450 degrees F.

  9. , 10 minutes.

  10. Reduce oven temperature to 250 degrees F.

  11. , continue baking for 55 minutes more.

  12. Loosen cake from rim of pan; cool before removing rim of pan.

  13. Chill.

  14. Combine remaining cream cheese and juice, mixing until well blended.

  15. Gradually add powdered sugar, mixing until well blended.

  16. Spread over top of cheesecake.

  17. Garnish with additional raisins and finely shredded carrots, if desired.

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