Carrot Raisin Cheesecake
1. In a small saucepan, melt butter and sugar,
stir until well mixed. Add graham cracker crumbs
and cinnamon. Press into the bottom of a well
greased 7-inch springform pan.
2. Combine softened cream cheese, sugar and
flour with an electric mixer until well blended.
Add eggs, one at a time, until well blended. Add
1/4 cup of orange juice, carrots, raisins, nutmeg
and cinnamon. Mix well.
3. Pour into prepared springform pan. Cover the
pan with a greased piece of foil, tightly fitting it
around the edges so no moisture can get in.
4. Cut a piece of foil 2 feet by 1 foot and double
it twice lengthwise to create a strip for moving
the pan in and out of the pressure cooker.
5. In a 5-quart or larger pressure cooker, add
water and insert trivet. Lower pan into pressure
cooker with strip of folded foil. Close lid and
bring pressure to second red ring over high heat.
Adjust heat to stabilize pressure at second red
ring. Cook for 35 minutes.
6. Remove from heat and use Natural Release
Method, see page 10.
7. Combine remaining 2 ounces cream cheese,
1 tablespoon orange juice and powdered sugar,
mix until smooth.
8. Remove pan and uncover. Spread top of
cheesecake with cream cheese mixture. After
cheesecake cools, run a knife around the edge
of the pan and unlatch pan. Refrigerate for 3 to 6
hours before serving.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
322 calories / 6g protein / 32g carbohydrates / 20g fat
1g dietary fiber / 107mg cholesterol / 235mg sodium
2 tablespoons butter
2 tablespoons sugar
1
/2cup graham
cracker crumbs
1
/4teaspoon ground
cinnamon
12 ounces (11
/2
packages) cream
cheese, softened,
2 ounces reserved
for icing
1
/3cup sugar
3 tablespoons flour
2 eggs
1
/4cup orange juice,
plus one
tablespoon for icing
1
/2cup shredded
carrots
1
/4cup raisins
1
/4teaspoon ground
nutmeg
Pinch ginger
1 cup water
1 tablespoon orange
juice
1
/2cup powdered
sugar
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