Carrot 'n' Raisin Cheesecake Recipe




Carrot 'n' Raisin Cheesecake 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 all-purpose flour --
1 unbleached
4 large eggs
1/4 cup orange juice -- unsweetened
1 cup carrot -- finely shredded
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tbsp orange juice -- unsweetened
1 cup powdered sugar -- sifted

A Recipe for
Carrot 'n' Raisin Cheesecake

 

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.


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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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This is a recipe for Carrot 'n' Raisin Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


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Carrot 'n' Raisin Cheesecake recipe - a tasty recipe for you to add to your collection!

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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

Mignon McLaughlin, The Second Neurotic's Notebook, 1966



Carrot 'n' Raisin Cheesecake

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.







Carrot 'n' Raisin Cheesecake 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.

Recipe By :

Serves: 10

 

 

 

 

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

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