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
Academics have tracked the existence of recipes back into distant history, in truth as far as the ancient Egyptians, and possibly even further. However, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 1300s - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the curry that is served today, but instead accounts of the types of meals enjoyed by the rich people of the period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new herbs and spices caused an increase in publications on food, the majority of which are kept safe in private cookery archives. Over the next few centuries, the wealthy families of Wesstern Europe tried to lay on the most exotic banquets, and as a result chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, recipe publications are increasing in popularity mostly due to increased literacy, more spare time and having more money. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Carrot 'n' Raisin Cheesecake recipe.
