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CARROT CHEESECAKE

Ingredients:

Crust

1 cup crushed graham crackers
3 tbsp sugar
1/2 tsp cinnamon
3 tbsp MAGNOLIA GOLD BUTTER UNSALTED

Filling

2 (225 g each) packs MAGNOLIA CREAM CHEESE
1/2 cup sugar
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
6 pc MAGNOLIA BROWN EGGS, use 4 whole eggs and 2 egg yolks only
1/4 cup orange juice
1 cup finely shredded carrots
1/2 tsp nutmeg
1/4 tsp ginger

Procedure:

  1. Preheat oven to 325°F
  2. Mix graham, sugar, cinnamon and butter and press onto bottom of a 9-inch spring form pan. Bake for 10 minutes. Set aside.  Increase oven temperature to 450°F.
  3. Beat cream cheese, sugar and 1/4 cup flour at medium speed until well blended.  Add eggs and egg yolks one at a time beating well after each addition.  Blend in juice and add remaining flour, carrots and spices. Mix well then pour over crust.
  4. Bake for 10 minutes and reduce oven temperature to 250°F and continue baking for 55 minutes. Allow to cool for one hour inside the oven after baking.
Makes 8 servings. 
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