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
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 :
Servings: 10 servings
Carrot 'n' Raisin Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius wrote a few documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius describes how the Romans were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, fennel and asafoetida. During the next few hundred years, the powerful and wealthy competed to offer the most extravagent banquests, and as a result cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Carrot 'n' Raisin Cheesecake recipe.
