Cheesecake Recipes

Carrot 'n' Raisin Cheesecake
Serving Size: 10

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces 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 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar

Cooking 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 eggs and
juice. Add combined remaining 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.

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