Carrot And Raisin Cheescake
A scrumptious cheesecake made with orange juice and seedless raisins. 39
Ingredients
| 1 | cup |
graham cracker crumbs
|
* |
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
orange juice
unsweetened |
|
| 1 | cup |
carrots
finely shredded |
|
| ¼ | cup |
raisins, seedless
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
ginger
ground |
* |
| 1 | tablespoon |
orange juice
unsweetened |
|
| 1 | cup |
powdered sugar
sifted |
Directions
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325℉ (160℃)., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and ¼ cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450℉ (230℃)., 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.
Nutrition Facts
Serving Size 148g (5.2 oz)
