-CRUST-
1 1/3 c Shortbread cookie crumbs
(12 cookies)
1/4 c Melted butter
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 Eggs
-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.
Yields
12 Servings