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 unbleached all-purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tbsp unsweetened orane juice
1 cup sifted powdered sugar
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.
Servings: 10 servings
Carrot & Raisin Cheescake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheesecake; Dessert; Fruit
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We can trace the history of written recipes far back into the far past, in fact as far back as the early Egyptians, and possibly even further. In practice though, generally, these early recipes were just basic pictorial recipes for preparing meals.
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We hope you enjoy this Carrot & Raisin Cheescake recipe.
