Reversed Carrot Cakelets
From jo_jo_ba 13 years ago
- 2 hours to make
- Serves 12
I figured carrot cake's been done every which way, most often crowned with that glorious tangy cream cheese frosting. But what about turning it on it's head (literally) - a tangy cheesecake with a carrot juice glaze and sprinkle of raisins (or walnuts) and coconut?
Ingredients
- 1 1/2 cups gingersnap crumbs shopping list
- 1/4 cup butter, melted shopping list
- 1/3 cup sugar shopping list
- 5 oz low-fat silken tofu shopping list
- 2 tbsp lemon juice shopping list
- 1 tbsp lemon zest shopping list
- 1 tsp vanilla shopping list
- 16 oz low-fat cream cheese, softened shopping list
- 1/3 cup sugar shopping list
- 2/3 cup carrot juice shopping list
- 1 1/2 tbsp tapioca starch shopping list
- 1 1/2 tbsp honey shopping list
- 1/4 cup raisins or chopped dates shopping list
- 2 tbsp shredded unsweetened coconut shopping list
How to make it
- Preheat oven to 375F.
- In a small bowl, mix the gingersnap crumbs and butter until moist.
- Press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.
- Bake 5 minutes, remove from the oven and set aside.
- In a food processor, puree sugar and silken tofu.
- Add lemon juice, lemon zest, vanilla and cream cheese, process until smooth.
- Fill muffin cups 3/4 the way full.
- Bake 17-20 minutes, until the top is set.
- Cool in the muffin tin 25 minutes, then remove and set on a baking sheet.
- Meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer.
- Whisk the tapioca starch in the remaining juice and add to the cooking mixture.
- Simmer, stirring constantly, until the glaze thickens.
- Stir in the honey, bring to bubbling then remove from heat.
- Cool 20 minutes before using.
- Divide raisins and coconut between the tops of each cooled cheesecake.
- Spoon the thickened glaze overtop, allow to set.
- Chill before serving.
People Who Like This Dish 3
- plumfish Ithaca, NY
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