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Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, purry's carrot cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Purry's Carrot Cheesecake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Purry's Carrot Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Purry's Carrot Cheesecake. 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.
To begin with this recipe, we must prepare a few components. You can cook purry's carrot cheesecake using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Purry's Carrot Cheesecake:
- Get Carrot Cake
- Take 150 g shredded carrots
- Get 100 g lightly roasted pecans
- Make ready 50 g pumpkin seeds
- Take 50 g sunflower seeds
- Get 100 ml canola/peanut oil
- Prepare 150 g plain flour
- Make ready 100 g castor sugar
- Take 1 teaspoon baking soda
- Get 2 teaspoon cinnamon powder
- Prepare 1/2 teaspoon nutmeg powder
- Prepare 1/2 teaspoon salt
- Take 1 egg
- Get Cheese Cake
- Get 500 g cream cheese (2packs of 250g)
- Take 3 eggs
- Make ready 150 ml whipping cream
- Take 150 g castor sugar
- Take juice from 1/2 lemon
Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter. How to make a Carrot Cake Cheesecake Cake: Plan making this cake a day in advance.
Steps to make Purry's Carrot Cheesecake:
- For the carrot cake, mix everything in a bowl with wooden spoon or spatula.
- 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.
- For the cheesecake, make sure that the cheese are soften to room temperature.
- Beat the creamcheese and sugar in cake mixer until fluffy (around 3 mins at high speed)
- Add in 1 egg at a time, beating the egg for 15 seconds at each intervals.
- Once all eggs are in, mix in the whipping cream and lemon juice and beat for another 1 min or until smooth.
- 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.
- 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.
- 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.
- After 1 hour, turn off your oven and leave the cake to continue cooking in the residual heat for another 1 hour.
- 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.
I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake. When baking the cheesecake, make sure you follow the directions for the water bath. In a small bowl, combine crumbs and sugar; stir in butter. Besides, even if it took hours to make, it's worth it, this is carrot cake cheesecake!
So that’s going to wrap this up for this special food purry's carrot cheesecake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
