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Purry's Carrot Cheesecake
Purry's Carrot Cheesecake

Before you jump to Purry's Carrot Cheesecake recipe, you may want to read this short interesting healthy tips about The Meals You Select To Eat Will Effect Your Health.

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

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