Carrot and raisin cheesecake
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Carrot and raisin cheesecake
  Cheesecakes    Carrots    Raisins  
Last updated 6/12/2012 1:12:25 AM. Recipe ID 40361. Report a problem with this recipe.
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      Title: Carrot and raisin cheesecake
 Categories: Cheesecake, Mc
      Yield: 1 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham Cracker Crumbs
      3 tb Sugar
    1/2 ts Cinnamon
      3 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
     24 oz Cream Cheese; softened &
           -divided
    1/2 c  Sugar
    1/2 c  Flour; divided
      4    Eggs
    1/4 c  Orange Juice
      1 c  Carrots; finely shredded
    1/4 c  Raisins
    1/2 ts Nutmeg
    1/4 ts Ginger

MMMMM--------------------------TOPPING-------------------------------
      1 tb Orange Juice
      1 c  Powdered Sugar; sifted
 
  Heat over to 325F.
  
  Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a
  9-inch springform pan.  Bake for 10 minutes.
  
  Increase  oven to 450F.
  
  Beat 2 1/2 packages cream cheese, sugar, and 1/4 xup flour at medium
  speed until well blended.  Add eggs, one at a time, mixing well after
  each addition.  Mix in juice.
  
  Combine remaining flour, carrots, raisins and spices.  Add to cream
  cheese mixture.  Mix well.  Pour over crust.
  
  Bake 10 minutes.  Reduce oven to 250F and continue baking for 40
  minutes. Turn off oven and let cake cool in oven for at least 1 hour.
  Remove from oven and loosen cake from sides of pan.  When completely
  cooled, refrigerate for at least 2 hours, preferably over night.
  
  Beat remaining 1/2 package of cream cheese and juice until well
  blended. Gradually add powdered sugar, mixing until well belnded.
  Spread over top of cheesecake.  Garnish with additional raisins and
  finely shredded carrots.
  
  (What I like best about this is that I can pretend that this is
  actually good for me. ) 




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Recipe ID 40361 (Apr 03, 2005)

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