Carrot cheesecake
Description
The pastry is prepared simply and quickly. The cheesecake has a pleasant carrot hue and a delicate texture. Carrot pastry pairs well with dark chocolate, so the finished cake can be drizzled with melted dark chocolate or complemented with fruits and berries.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, add sugar (40 g) and add the egg. Beat.
- 3
Step 3
Add softened butter.
- 4
Step 4
Grate the carrots and squeeze out the juice. The juice will be needed later, and add the dry carrots to the bowl.
- 5
Step 5
Stir.
- 6
Step 6
Add the flour. You can use 2 types of flour – whole‑grain and white wheat. Knead the dough.
- 7
Step 7
Spread the dough in the pan. Make a high rim around the entire perimeter. Place the preparation in a preheated oven at 200 °C for 7–10 minutes.
- 8
Step 8
Prepare the cottage cheese mixture. Crack the eggs into a bowl, add salt and sugar (70 g). Beat until foamy.
- 9
Step 9
Add the cottage cheese to the bowl.
- 10
Step 10
Add the full‑fat sour cream or cream.
- 11
Step 11
Pour the carrot juice.
- 12
Step 12
Blend the cottage cheese mixture with a blender until it reaches a uniform consistency.
- 13
Step 13
Take the base out of the oven and fill it with the cottage cheese mixture. Bake at 170 °C for about 30 minutes. Then turn off the oven, but do not open the door; leave the cheesecake in the oven for another 30 minutes.
- 14
Step 14
Cool the cheesecake and cut it into serving pieces. The finished cheesecake can be topped with melted chocolate, berry mousse, or fruit.
- 15
Step 15
Carrot cheesecake is ready.