Carrot 'n' Raisin Cheescake Recipe

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Carrot 'n' Raisin Cheescake Ingredients

1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp margarine, melted
24 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour
4 each large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tbsp unsweetened orane juice
1 cup sifted powdered sugar

A Recipe for
Carrot 'n' Raisin Cheescake

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Carrot 'n' Raisin Cheescake

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.
George Bush , U.S. president, 1990

Carrot 'n' Raisin Cheescake Directions

Combine crumbs, granulated sugar, cinnamon and margarine, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c 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 degrees F., 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.

Serves: 10

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Carrot 'n' Raisin Cheescake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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