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Purry's Carrot Cheesecake
Purry's Carrot Cheesecake

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We hope you got benefit from reading it, now let’s go back to purry's carrot cheesecake recipe. To make purry's carrot cheesecake you need 19 ingredients and 11 steps. Here is how you cook that.

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

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