Christmas is all about family, everybody knows that 🙂 Despite the traffic and toxicity of this season, I could not really complain because finally….everyone’s at home for their vacation, especially my always-busy college kids (all three of them!)
The pressure’s on me to make it meaningful for my loves. Time in the kitchen preparing good food that my children can enjoy and appreciate is on top of the list. I was happy enough to find a recipe for California Raisins and Carrot Cheesecake which I was thrilled to replicate in the kitchen.
What’s good about about this recipe? It uses less sugar because California Raisins are a natural sweetener. These dried grapes are high in fiber as well as packed with vitamins and minerals like iron. In fact, I read that even diabetics can relish California Raisins in its pure form because it doesn’t really increase the blood sugar level. Paired with carrots in this cheesecake, they make for a nutritious bunch. I don’t really mind if all desserts contained these plant-based, natural ingredients. This world would be a better, healthier place 🙂
I don’t really bake or make desserts often but this California Raisins and Carrots Cheesecake is easy enough to do for beginners. I did not even follow the required quantities for the California Raisins and carrots (I added MORE!) but it didn’t affect the final product.
The result was a dense, flavorful treat that was a cross between a pudding and cheesecake. It was honestly very, very good. The California Raisins in the recipe made an absolute difference. And this cake is definitely perfect to pair with our favorite tea or coffee, and as a meal ender for Noche Buena and other holiday celebrations.
Of course I was in a dramatic mood and I included a love note for my foodie twins when I served the cheesecake during dinner. Christmas is all about giving thanks and giving praise. I wrote Dianne and Dionne to thank them for making my work lighter and my world brighter just for being good kids that won’t disappoint Mom. Sniff.
My daughters deserve the best in life and as a parent, it is my duty to give them that. But this California Raisins and Carrots Cheesecake stands for everything I feel in my heart. It’s handmade and filled with so much love.
And this is what I wanted to tell each one of my kids: “YoureMyRaisinToSmile … awww.
CALIFORNIA RAISINS AND CARROT CHEESECAKE RECIPE
150 g. California Raisins
50 g sugar
425 g cream cheese (softened)
50 g flour (divided)
120 ml. orange juice
80 g carrots (finely shredded)
5 g nutmeg
5 g ginger
425 g cream cheese
80g powdered sugar
15 ml orange juice
100 g graham cracker crumbs
20 g sugar
5 g cinnamon powder
30 g butter (melted)
1. Mix the graham cracker crumbs, sugar, cinnamon powder. and butter until well combined
Press onto the bottom of a 9-inch spring form pan. (Note: I used a heart-shaped pan to make it more personal)
2. Begin making the cheesecake.
Beat cream cheese, 25 g of flour, and sugar at medium speed until well incorporated.
Add eggs, one at a time, mixing well each time. Add in the orange juice.
Combine remaining flour, carrots, California Raisins, and spices, then add to the cream cheese mixture.
Mix well and pour over the prepared crust.
Place the cake ring with the mixture in a watered baking pan and bake in the oven for 45 minutes
at 150 C.
Turn off the oven and let the cake cool in the oven for at least 1 hour.
Remove from the oven and loosen the cake from the sides of the pan.
When completely cooled, refrigerate for at least 2 hours, or preferably overnight.
3. For the topping, beat the cream cheese and juice until well blended.
Gradually add in powdered sugar, mix well. Spread over the top of the cheesecake.
Garnish with additional California Raisins, as desired.