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Print this Recipe    Carrot 02

Carrot Maple Cheesecake
Yield: 12 Servings

1 1/3 cup shortbread cookie crumbs (12 cookies)
1/4 cup melted butter

2 cups shredded carrots (3-4)
3 pkg (250 g) light or regular cream cheese, room temp
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs

1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots

Combine crumbs and butter; mix well. Press into 9 inch springform
pan. Bake in preheated 350 F oven for 10 minutes.

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 300 F for 45 minutes or until
center is almost set. Cool to room temperature. Refrigerate 3
hours or overnight.

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.

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