Recipe: Perfect Purry's Carrot Cheesecake

Purry's Carrot Cheesecake.

Purry's Carrot Cheesecake You can have Purry's Carrot Cheesecake using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Purry's Carrot Cheesecake

  1. You need of Carrot Cake.
  2. Prepare 150 g of shredded carrots.
  3. It’s 100 g of lightly roasted pecans.
  4. You need 50 g of pumpkin seeds.
  5. It’s 50 g of sunflower seeds.
  6. You need 100 ml of canola/peanut oil.
  7. It’s 150 g of plain flour.
  8. Prepare 100 g of castor sugar.
  9. Prepare 1 teaspoon of baking soda.
  10. Prepare 2 teaspoon of cinnamon powder.
  11. It’s 1/2 teaspoon of nutmeg powder.
  12. It’s 1/2 teaspoon of salt.
  13. You need 1 of egg.
  14. You need of Cheese Cake.
  15. It’s 500 g of cream cheese (2packs of 250g).
  16. Prepare 3 of eggs.
  17. You need 150 ml of whipping cream.
  18. You need 150 g of castor sugar.
  19. Prepare of juice from 1/2 lemon.

Purry's Carrot Cheesecake instructions

  1. For the carrot cake, mix everything in a bowl with wooden spoon or spatula..
  2. 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..
  3. For the cheesecake, make sure that the cheese are soften to room temperature..
  4. Beat the creamcheese and sugar in cake mixer until fluffy (around 3 mins at high speed).
  5. Add in 1 egg at a time, beating the egg for 15 seconds at each intervals..
  6. Once all eggs are in, mix in the whipping cream and lemon juice and beat for another 1 min or until smooth..
  7. 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..
  8. 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..
  9. 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..
  10. After 1 hour, turn off your oven and leave the cake to continue cooking in the residual heat for another 1 hour..
  11. 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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