Hello, I’m Marie. Today, we’re going to prepare purry’s carrot cheesecake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Purry’s Carrot Cheesecake Recipe
Purry’s Carrot Cheesecake is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Purry’s Carrot Cheesecake is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have purry’s carrot cheesecake using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Purry’s Carrot Cheesecake:
- Take Carrot Cake
- Take 150 g shredded carrots
- Take 100 g lightly roasted pecans
- Prepare 50 g pumpkin seeds
- Prepare 50 g sunflower seeds
- Prepare 100 ml canola/peanut oil
- Make ready 150 g plain flour
- Prepare 100 g castor sugar
- Prepare 1 teaspoon baking soda
- Get 2 teaspoon cinnamon powder
- Prepare 1/2 teaspoon nutmeg powder
- Make ready 1/2 teaspoon salt
- Prepare 1 egg
- Get Cheese Cake
- Prepare 500 g cream cheese (2packs of 250g)
- Make ready 3 eggs
- Take 150 ml whipping cream
- Get 150 g castor sugar
- Take juice from 1/2 lemon
Instructions 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.
So that is going to wrap this up for this special dish purry’s carrot cheesecake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
