Spicy carrot and walnut cheesecake
May 31, 1976 2:00pm- 55 mins cooking
- Serves 12
Print
Ingredients
Spicy carrot and walnut base
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (75g) firmly packed brown sugar
- 1 egg
- 3/4 cup (110g) self-raising flour
- 1/2 teaspoon mixed spice
- 1 cup (240g) carrot, coarsely grated
- 1/2 cup (55g) walnuts, coarsely chopped
Spicy carrot and walnut filling
- 750 gram cream cheese, softened
- 2 teaspoon finely grated orange rind
- 3/4 cup (165g) caster sugar
- 3 eggs
- 2 tablespoon plain flour
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cardamom
- 1 cup (40g) carrot, finely grated
Method
Spicy carrot and walnut cheesecake
-
1Preheat oven to 160ºC (140ºC fan-forced). Grease 23cm square cake pan; line base and sides with baking paper, extending paper 5cm above edges of pan.
-
2Beat oil, sugar and egg in small bowl with electric mixer, until thick and creamy. Stir in sifted flour and spice, carrot and nuts.
-
3Spread mixture into pan; bake 15 minutes. Remove from oven; stand 15 minutes.
-
4Make filling by beating cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour and spices, then carrot.
-
5Pour filling over cake base; bake about 40 minutes. Cool in oven with door ajar.
-
6Refrigerate cheesecake 3 hours or overnight.
-
7Serve cheesecake sprinkled with extra mixed spice, if desired.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020