Carrot Maple Cheesecake
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INSTRUCTIONS
MMMMM--------------------------FILLING------------------------------- 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 EggsMMMMM----------------------OPTIONAL GARNISH--------------------------- 1/4 c Water 1/4 c Granulated sugar 1/2 c Shredded carrots CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350F 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 300F 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"
NOTES
Nutrition
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| Serving Size: 1 Serving (11g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 65 | ||
| Calories from Fat: 48 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.3g | 7 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 11.4mg | 4 % | |
| Sodium 55.5mg | 2 % | |
| Potassium 7.3mg | 0 % | |
| Total Carbohydrate 4g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 3.9g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 65
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