This is a print preview of "Carrot Maple Cheesecake" recipe.

Carrot Maple Cheesecake Recipe
by Global Cookbook

Carrot Maple Cheesecake
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  Servings: 12

Ingredients

  • 1 1/3 c. Shortbread cookie crumbs (12 cookies)
  • 1/4 c. Melted butter
  • 2 c. Shredded carrots (3-4)
  • 3 pkt (250 g) light or possibly regular cream cheese,room temp.
  • 1/3 c. Granulated sugar
  • 1/3 c. Maple syrup
  • 3 x Large eggs
  • 1/4 c. Water
  • 1/4 c. Granulated sugar
  • 1/2 c. Shredded carrots

Directions

  1. CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 min.
  2. FILLING: Simmer shredded carrots in water to cover for 5 min.
  3. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process till completely smooth and proportionately colored. Add in Large eggs, one at a time, and mix till just blended. Pour onto crumb crust and bake at 300 F for 45 min or possibly till center is almost set. Cold to room temperature. Chill 3 hrs or possibly overnight.
  4. OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 min. Add in shredded carrots and simmer 5 min. Drain well and scatter on top of chilled cheesecake.
  5. Yield: 12 servings.