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Carrot & Raisin Cheesecake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

60 min

Ready

260 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 cup graham cracker crumbs
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3 tablespoons sugar
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½ teaspoon cinnamon
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3 tablespoons butter
melted
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Filling
24 ounces cream cheese
softened, divided
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½ cup sugar
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½ cup all-purpose flour
divided
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4 large eggs
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¼ cup orange juice
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1 cup carrots
finely shredded
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¼ cup raisins, seedless
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½ teaspoon nutmeg
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¼ teaspoon ginger
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Topping
1 tablespoon orange juice
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1 cup powdered sugar
sifted
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Ingredients

Amount Measure Ingredient Features
Crust
237 ml graham cracker crumbs
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45 ml sugar
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2.5 ml cinnamon
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45 ml butter
melted
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Filling
693.6 ml/g cream cheese
softened, divided
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118 ml sugar
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118 ml all-purpose flour
divided
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4 large eggs
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59 ml orange juice
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237 ml carrots
finely shredded
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59 ml raisins, seedless
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2.5 ml nutmeg
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1.3 ml ginger
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Topping
15 ml orange juice
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237 ml powdered sugar
sifted
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Directions

Heat over to 325℉ (160℃).

Mix crumbs, sugar, cinnamon, and butter and press onto the bottom of a 9-inch springform pan.

Bake for 10 minutes.

Increase oven to 450F.

Beat 2½ packages cream cheese, sugar, and ¼ cup flour at medium speed until well blended.

Add eggs, one at a time, mixing well after each addition.

Mix in juice.

Combine remaining flour, carrots, raisins and spices.

Add to cream cheese mixture.

Mix well. Pour over crust.

Bake 10 minutes.

Reduce oven to 250F and continue baking for 40 minutes.

Turn off oven and let cake cool in oven for at least 1 hour.

Remove from oven and loosen cake from sides of pan.

When completely cooled, refrigerate for at least 2 hours, preferably over night.

Beat remaining ½ package of cream cheese and juice until well blended.

Gradually add powdered sugar, mixing until well belnded.

Spread over top of cheesecake.

Garnish with additional raisins and finely shredded carrots.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 112061% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 45g 227%
Trans Fat 0g
Cholesterol 425mg 142%
Sodium 716mg 30%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 8%
Sugars g
Protein 45g
Vitamin A 165% Vitamin C 14%
Calcium 20% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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