Thursday, September 18, 2008

Carrot Cheesecake

Try this delicious carrot cheesecake recipe!

Makes 10-12 slices
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cups walnuts, coarsely chopped
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon ground cinnamon
Filing:
  • 2 1/2 packages (8oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 1 cup finely shredded carrots
  • 1/2 cup raisins
  • 1 tablespoon grated orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
Topping:
  • 1/2 package (8oz) cream cheese softened
  • 1 cup confectioner's sugar
  • 1/4 cup sour cream
  • 1 tablespoon fresh orange juice
  • Finely shredded orange zest to decorate
Preparation:
  1. Preheat the oven to 350 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, walnuts, brown sugar, butter an cinnamon in a large bowl.
  2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.
  3. Filling: Beat the cream cheese, sugar, cornstarch and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time until just blended after each addition. With mixer at low speed beat the carrots, raisins, orange zest and juice, nutmeg, ginger and cinnamon. Spoon the filling into the crust.
  4. Bake for 55-65 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours.
  5. Topping: with mixer at medium speed, beat the cream cheese, confectioners sugar, sour cream and orange juice in a medium bowl until smooth. Loosen and remove the pan sides. Spread the topping over. Decorate with orange zest.

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