Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Spiced carrot cheesecake
Serves 12 Desserts and puddings
Ingredients
- 300g carrots, peeled, topped and tailed
- 2tsp ground cinnamon
- 2tsp vanilla extract
- 1tsp grated lemon zest
- 1 x 250g pack gingernuts or similar hard, spiced biscuit
- 80g butter, melted
- 450g cream cheese
- 300g ricotta
- 140g crème fraîche
- 250g caster sugar
- 100g plain flour, sifted
- 5 eggs
- 80g cream
- deep 25cm loose-bottomed cake tin, lined with unbuttered baking paper
Method
Preheat the oven to 150˚C/300˚F/ Gas 2. Sit the tin on a baking tray with sides, to prevent excess butter running out.
Cut the carrots lengthways. Steam or boil them until a skewer passes easily through one. Drain and leave to cool for 5 minutes. Purée the carrots as smooth as you can in a blender or food processor with the cinnamon, vanilla and lemon zest, and set side.
In a food processor, blitz the gingernuts to coarse crumbs. Add the melted butter and blitz together to fine crumbs. Tip into the prepared tin and press flat.
Beat the cream cheese, ricotta and crème fraîche with the sugar until smooth. Beat in the flour, then the eggs, one at a time, allowing them to incorporate after each addition. Beat in the carrot purée, then lastly add the cream.
Tip the mixture onto the prepared base and spread evenly. Place on a low shelf in the oven and bake for 1 hour 10 minutes, giving it a half-turn midway through.
The cheesecake should appear as if not quite cooked, a bit wobbly in the centre but firmish on the outside. If not, cook for a further 10-20 minutes. Let cool, then place in the fridge overnight. Serve with whipped cream, yoghurt, fresh fruit or berries.
Advertisement