California Raisin And Carrot Cheesecake

By Christopher Balane

Recipe Rating

  • (0 /5)
  • (0 Rating)


  • 1.

    Beat cream cheese, 25g of flour and sugar at medium speed until well incorporated. Add eggs, one at a time, mixing well each time. Add in the orange juice.

    Combine remaining flour, carrots, raisins and spices, then add to the cream cheese mixture. Combine well and pour over the prepared crust.

    Place the cake ring with the mixture in a watered baking pan and bake in the oven for 45 minutes at 150°C. Turn off the oven and let the cake cool in the oven for at least 1 hour.

    Remove from the oven and loosen the cake from the sides of the pan. When completely cooled, refrigerate for at least 2 hours, or preferably overnight.

    For the topping, beat the cream cheese and juice until well blended. Gradually add in powdered sugar. Mix well.

    Spread over the top of the cheesecake. Garnish with additional raisins.

  • 2. Crust

    Mix crumbs, sugar, cinnamon powder and butter until well combined. Press onto the bottom of a 9-inch springform pan.