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Before you jump to Purry's Carrot Cheesecake recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial Pertaining To Your Health.
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We hope you got insight from reading it, now let’s go back to purry's carrot cheesecake recipe. You can have purry's carrot cheesecake using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Purry's Carrot Cheesecake:
- You need Carrot Cake
- Take 150 g shredded carrots
- Take 100 g lightly roasted pecans
- You need 50 g pumpkin seeds
- You need 50 g sunflower seeds
- Prepare 100 ml canola/peanut oil
- Use 150 g plain flour
- You need 100 g castor sugar
- Provide 1 teaspoon baking soda
- Provide 2 teaspoon cinnamon powder
- Use 1/2 teaspoon nutmeg powder
- Prepare 1/2 teaspoon salt
- Prepare 1 egg
- Take Cheese Cake
- You need 500 g cream cheese (2packs of 250g)
- Provide 3 eggs
- You need 150 ml whipping cream
- Get 150 g castor sugar
- Provide juice from 1/2 lemon
Steps to make Purry's Carrot Cheesecake:
- For the carrot cake, mix everything in a bowl with wooden spoon or spatula.
- Once all ingredients are well mixed, transfer to your standard springfoam round cake tin (mine is the 20cm) and bake in a preheated oven at 180c for 20mins.
- For the cheesecake, make sure that the cheese are soften to room temperature.
- Beat the creamcheese and sugar in cake mixer until fluffy (around 3 mins at high speed)
- Add in 1 egg at a time, beating the egg for 15 seconds at each intervals.
- Once all eggs are in, mix in the whipping cream and lemon juice and beat for another 1 min or until smooth.
- After 20mins, the carrot cake should be cooked. Please take it out of the oven and leave to cool for 10mins before pouring in the cheesecake mixture.
- Make sure to cover the bottom of your springfoam cake tin with alluminium foil as we will be baking the entire cake in water bath.
- Lower the temperature of the oven to 150c. Place a larger pan filled halfway with boiling water and place your cake tin in the center of the pan. Bake for 1 hour.
- After 1 hour, turn off your oven and leave the cake to continue cooking in the residual heat for another 1 hour.
- Once the cake is cooled, keep it chilled in the fridge overnight for the flavours to set. I personally think it tastes better the next day.
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