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Carrot'N' Raisin Cheesecake

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Submitted by Cazzia

YIELD

servings

PREP

45 min

COOK

75 min

READY

2 hrs

Ingredients

1 237
3 45
TABLESPOONS ML SUGAR
granulated
3 45
TABLESPOONS ML MARGARINE
melted
24 693.6
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML SUGAR
granulated
½ 118
4 4
LARGE LARGE EGGS
large
¼ 59
CUP ML ORANGE JUICE
unsweetened
1 237
CUP ML CARROTS
finely shredded
¼ 59
½ 2.5
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML GINGER
ground
1 15
TABLESPOON ML ORANGE JUICE
unsweetened
1 237
CUP ML POWDERED SUGAR
sifted

Directions

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

Bake at 325℉ (160℃). for 10 minutes.

Combine 20 ounces cream cheese, granulated sugar and ¼ cup flour, mixing at medium speed on electric mixer until well blended.

Blend in eggs and juice.

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

Pour over crust.

Bake at 450℉ (230℃) for 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 1119 61% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 41g 207%
Trans Fat 0g
Cholesterol 403mg 134%
Sodium 768mg 32%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 8%
Sugars g
Protein 45g
Vitamin A 167% Vitamin C 14%
Calcium 19% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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