Carrot Makes It Healthy.....Right?
Carrot Cake Cheesecake
As the banner proudly states, this is a Gentlemen's Institute Original. But in all fairness we've adapted a Berry Cheesecake recipe from none other than Bake Off's own Mary Berry. The Gents love a cheesecake. None of this 'whip it up and stick in the fridge' malarky. A baked cheesecake with a crust on top. We also love a carrot cake. Moist, rich and warmly spiced. So why not merge two of our favourite puds?!
We start with a classic 'buttery biscuit base'. Crushed biscuits, demerara sugar and melted butter. Our biscuit of choice, the Brown Sugar Walnut Biscuits made the day before, but a digestive is also great. Mix your sugar, biscuit pieces and melted butter (plus extra walnuts if you wish) and combine then pack into the bottom of a lined loose-bottomed cake tin. Set aside to cool.
Next whip your cream cheese (homemade if you have it) with egg yolks, softened butter, lemon zest and juice. We used half orange and half lemon. Now for the all important carrot. In place of the 150ml of double-cream we used carrot puree flavoured with cinnamon (simply steam or microwave chopped carrot until tender then blitz in a food processor until smooth).
In a separate clean bowl, whisk your egg whites until firm, but not dry, and fold through your carrot and cream cheese mixture. If the mixture looks a little curdled don't worry. The moisture in the carrot puree means you wont have a silky smooth mix at this stage.
Pour over your chilled base, which we topped with orange juice soaked raisins, and bake at 150 degrees fan for 60-75 mins. Once browned and still with a wobble, turn the oven off and leave the cheesecake inside for a further 60 minutes.
Finally, take out or the oven, cool then chill. Dust with a little extra cinnamon before serving.