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Carrot Maple Cheesecake
Yield: 12 Servings
CRUST
1 1/3 cup Shortbread cookie crumbs (12 cookies)
1/4 cup Melted butter
FILLING
2 cup Shredded carrots (3-4)
3 pkg (250 g) light or regular cream cheese, room temp.
1/3 cup Granulated sugar
1/3 cup Maple syrup
3 Eggs
OPTIONAL GARNISH
1/4 cup Water
1/4 cup Granulated sugar
1/2 cup Shredded carrots
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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
