Carrot and Almond Cheesecake


serves 8
1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 tsp baking powder
1/2 tsp baking powder
1 egg
few drops of almond essence

for the filling

275 g curd or sieved cottage cheese
3 eggs, separated
few drops of almond essence
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
4 tbsp ground almonds
juice of 1 orange
2 medium carrots, peeled and grated
2/3 cup (150 ml) 1/4 pt double or whipping cream

for the topping

2/3 cup (150 ml) 1/4 pt soured cream
2 tbsp marmalade
50 g nuts, toasted and chopped


Oven: 160°C, 325°F, Gas Mark 3

1. Choose young sweet carrots for this cheesecake.

2. Put the butter or margarine, sugar, flour, baking powder, egg and almond essence into a bowl and beat well for 2-3 minutes or until light and creamy.

3. Spread evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.

4. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, almond essence, 50 g (2 oz) of the caster sugar, the ground almonds, orange juice, grated carrots and cream.

5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.

6. Fold lightly but thoroughly into the cheese mixture.

7. Spoon the mixture into the prepared tin and smooth the surface.

8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.

9. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.

10. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base. For the topping, mix the soured cream with the marmalade and spread evenly over the top of the cheesecake. Sprinkle with the nuts. Chill for 2 - 3 hours.

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