CRUST
1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
3 tbsp butter -- melted
FILLING
24 oz cream cheese -- softened &
1 divided
1/2 cup sugar
1/2 cup flour -- divided
4 eggs
1/4 cup orange juice
1 cup carrots -- finely shredded
1/4 cup raisins
1/2 tsp nutmeg
1/4 tsp ginger
TOPPING
1 tbsp orange juice
1 cup powdered sugar -- sifted
A Recipe for
Carrot & Raisin Cheesecake
There is no such thing as a little garlic. |
| A. Baer |
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This Recipe for Carrot & Raisin Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
If you enjoy this Carrot & Raisin Cheesecake Recipe - you should enjoy the recipe collections you can find on the websites below:
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Eat little, sleep sound. |
| Iranian Proverb |
This is a recipe for Carrot & Raisin Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Hungry men think the cook lazy. |
| Anonymous |
Herb Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Heat over to 325F.
Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a
9-inch springform pan. Bake for 10 minutes.
Increas oven to 450F.
Beat 2 1/2 packages cream cheese, sugar, and 1/4 xup 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 1/2 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.
(What I like best about this is that I can pretend that this is
actually good for me. <grin>)
Recipe By : Janet Morrissey <janetm@MAGNUS1.COM>
Serves: 1
Carrot & Raisin Cheesecake Recipe brought to you by Recipes To-Go