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Carrot cheesecake
30 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 267
  • Fat about 15g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 12 piece
  • 230 g biscuits (e.g. Gran Cereale chocolate)
  • 60 g carrots, finely grated
  • 50 g butter, soft
Cheesecake mixture
  • 250 g double cream cheese
  • 200 g half-fat quark
  • 120 g sugar
  • 3 egg, beaten
  • 1 dl carrot juice
  • 4 tbsp white flour
  • 1 organic lemon, use grated zest only
  • One springform pan (24 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
Finely crush the biscuits in a plastic bag using a rolling pin, mix with the carrots and butter. Spread the mixture over the base of the prepared cake tin, press down well with the back of a spoon or the base of a glass, refrigerate for approx. 30 mins.
Cheesecake mixture
Combine the cream cheese with all the other ingredients up to and including the lemon zest and beat well with a whisk, spread the mixture over the biscuit base.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. When baked, turn the oven off and allow the cheesecake to cool in the oven for approx. 15 mins. with the oven door slightly open. Remove from the oven, cool on a cooling rack, remove the tin frame.