How to Prepare Tasty Purry's Carrot Cheesecake

Purry's Carrot Cheesecake. For the carrot cake, mix everything in a bowl with wooden spoon or spatula. For the cheesecake, make sure that the cheese are soften to room temperature. Beat the creamcheese and sugar in cake.

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. Steps For the carrot cake, mix everything in a bowl with wooden spoon or spatula. You can cook Purry's Carrot Cheesecake using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Purry's Carrot Cheesecake

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

For the cheesecake, make sure that the cheese are soften to room temperature. Here is how you achieve that. Stir in oil, then add eggs and mix until. In a small bowl, combine crumbs and sugar; stir in butter.

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..

Carrot Cake Cheesecake is a decadent dessert that combines a carrot cake with. See recipes for Coconut purry, Purry's Zucchini and Mushrooms Pasta too. Once cooked, take it out and pat dry excess oil. Take any of your best ceramic or soup bowl and placed in the grated ginger, soy sauce, mirin and sake. Do not mix the ingredients at this point.