Purry's Carrot Cheesecake

Name: Purry's Carrot Cheesecake
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: Carrot Cake; 150 g shredded carrots; 100 g lightly roasted pecans; 50 g pumpkin seeds; 50 g sunflower seeds; 100 ml canola/peanut oil; 150 g plain flour; 100 g castor sugar; 1 teaspoon baking soda; 2 teaspoon cinnamon powder; 1/2 teaspoon nutmeg powder; 1/2 teaspoon salt; 1 egg; Cheese Cake; 500 g cream cheese (2packs of 250g); 3 eggs; 150 ml whipping cream; 150 g castor sugar; juice from 1/2 lemon

Purry's Kitchen @cook_5830645

Ever been in the situation when you crave for carrot cake and New York style cheesecake at the same time? Well, my version of the recipe lets you enjoy the best of both worlds. This recipe is very easy to make and will sure to win crowds. As I like my carrot cake to have lots of texture, I add in quite a lot of nuts in the mixture. Feel free to adjust to your own liking.

Purry's Kitchen @cook_5830645

Saved

Ingredients

1hour 20 mins

8 servings

Carrot Cake
150 gshredded carrots
100 glightly roasted pecans
50 gpumpkin seeds
50 gsunflower seeds
100 mlcanola/peanut oil
150 gplain flour
100 gcastor sugar
1 teaspoonbaking soda
2 teaspooncinnamon powder
1/2 teaspoonnutmeg powder
1/2 teaspoonsalt
1egg
Cheese Cake
500 gcream cheese (2packs of 250g)
3eggs
150 mlwhipping cream
150 gcastor sugar
juice from 1/2 lemon

Saved

Steps

1hour 20 mins

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.