- Dish type
- Baked cheesecake
If you like carrot cake, you must try this delicious carrot cheesecake.
14 people made this
- 340g carrots, cut into 5cm pieces
- 60g digestive biscuits, finely crushed
- 60g ginger nut biscuits, finely crushed
- 60g ground pecan nuts
- 5 tablespoons caster sugar
- 60g unsalted butter, softened
- 100g dark brown soft sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon minced fresh root ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground allspice
- 450g cream cheese, diced and softened
- 4 eggs
- 60g chopped pecan nuts
MethodPrep:45min ›Cook:57min ›Extra time:4hr chilling › Ready in:5hr42min
- Bring 1 litre of water to the boil, and cook carrots until very tender, about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
- Preheat oven to 200 C / Gas 6. In a medium bowl, combine digestive biscuit crumbs, ginger nut crumbs, ground pecan nuts and sugar; toss well. Rub in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 23cm springform cake tin. Bake the base for 7 minutes. Decrease oven temperature to 180 C / Gas 4.
- Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add dark brown soft sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
- Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour mixture over the base, and sprinkle with remaining 60g of chopped pecans.
- Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(16)
Reviews in English (15)
Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as 3/4 cup of brown sugar, 2) beat the cream cheese until soft, adding about 1/4 cup of white sugar while beating, 3) add the carrot mixture in halves to the cream cheese, beating until smooth after each addition, scraping the bowl frequently, 4) after adding the eggs and pouring into the crust, place the springform into a hot water bath, reaching about halfway up the pan. Bake as directed. Comes out crack-free, creamy and smooth.-30 Nov 2002
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe, but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again.-24 Mar 2002