| 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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