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
Academics have proved the existance of recipes far back into antiquity, in truth as far into history as early Egypt, and potentially, even further back. Having said that, generally, these ancient cook books were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, a style of dining still practiced today. He also recounts how the Roman cooks made use of many different aromatic flavors, including some familiar names like basil, rue and dill. Moving on, there were a couple of interesting books from the 1300s : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that is popular today, but rather descriptions of the types of food eaten by the nobility of that period. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in manuscripts on cookery, many of which still exist in academic collections. During the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the best banquets, and as a result chefs and their collection of recipes were highly sought after. However, it was during the 1800s that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications were in high demand, due to increased literacy, leisure time and being a little richer. |
We hope you enjoy this Carrot & Raisin Cheesecake recipe.
