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 each 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 'n' Raisin Cheescake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheesecake; Dessert; Fruit
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone tablets in ancient Sumerian 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 having made drinkers feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef tells us how the Romans were skilled in the use of a wide range of spices and herbs, including some familiar names like bay, mint and dill. In the 15th century, the Crusaders brought back many new foods and spices from the East, including spices like coriander, parsley, and basil. These new culinary innovations caused an outbreak in manuscripts on food, most of which still exist in private collections. Over the next few centuries, the powerful families of the West tried to serve the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe books are increasing in popularity as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Carrot 'n' Raisin Cheescake recipe.
