CRUST
1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp ground cinnamon
3 tbsp butter
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 ground nutmeg
1/4 tsp ground ginger
TOPPING
1 tbsp orange juice
1 cup powdered sugar -- sifted
Directions
Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press
onto bottom of a 9-inch springfrom pan. Bake for 10 minutes.
Increase oven temperature to 450 F. Beat 2 1/2 packages cream cheese,
sugar, and 1/4 cup flour at medium speed until well blended. Add
eggs, 1 at a time, mixing well after each addition. Blend in juice.
Add combined remaining flour, carrots, raisins, and spices and mix
well. Pour over crust.
Bake for 10 minutes and then reduce oven temperature to 250 F and
continue baking for 55 minutes. Turn off oven and let cheesecake
cool for one hour inside cooling oven. Loosen cake from rim of pan.
Let cool completely and then refrigerate.
Beat remaining 1/2 package cream chees and juice until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over
top of cheesecake.
Garnish with additional raisins and orange zest or shreedded carrot,
if desired.
Recipe By : Janet Morrissey
Servings: 1 servings
Carrot Cake Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Written recipes as an idea can be traced way back into the far past, certainly as far back into history as the early Egyptians, and possibly even further than that. In practice though, mostly, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents describing recipes prepared by the Romans. In his works, he recounts how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and dill. During the next few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Carrot Cake Cheesecake recipe.
