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
Directions
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.
Recipe By : Janet Morrissey
Servings: 1 servings
Carrot & Raisin Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be found back into the far past, in truth as far back as ancient Egypt, and possibly even further than that. However, sadly, these old cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During the time of the Romans a man called Apicius created a number of documents which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of a wide range of herbs, including many that are still in use today such as basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, such as parsley, basil and rosemary. These new herbs and spices caused an eruption in cookery books, many of which are now in private collections. Over the following few hundred years, the powerful and wealthy houses competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cook books are in high demand, mostly as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Carrot & Raisin Cheesecake recipe.
