| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/3 | c | Shortbread cookie crumbs |
| (12 cookies) | ||
| 1/4 | c | Melted butter |
| 2 | c | Shredded carrots (3-4) |
| 3 | pk | (250 g) light or regular cream cheese,room temp. |
| 1/3 | c | Granulated sugar |
| 1/3 | c | Maple syrup |
| 3 | Eggs | |
| 1/4 | c | Water |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Shredded carrots |
INSTRUCTIONS
CRUST FILLING OPTIONAL GARNISH CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350°F oven for 10 minutes. FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300°F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake. Yield: 12 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Foodland Ontario. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 13, 1999
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