AuthorChef Edward Mateo
RatingDifficultyBeginner
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Yields8 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
For the crust
 1 cup crushed grahams
 78 mg Butter
 2 tbsp Sugar, refined
For cheesecake batte
 300 g Cheese, Cream
 1 cup cooking cream
 1 cup Sugar, refined
 2 piece Eggs, raw
 2 tbsp cornstarch
 1 tbsp Cinnamon Powder
 100 g Walnuts
 1 piece Carrot
1

For the crust: In a mixing bowl mix all the ingredients. Then flatten it into an 8x3 baking pan with aluminum foil and wax paper.

2

For the cheesecake batter: Lower the heat of the oven to 150℃ with bain-marie.

3

Using Breville Blender mix all the ingredients then mix until smooth and no lumps. Pour the mixture into your prepared baking pan or 8x3 baking pan with aluminum foil and wax paper.

4

Continue baking for about 1 hour and 30 minutes until the color of the top is light brown. Rest for 2 hours.

Ingredients

For the crust
 1 cup crushed grahams
 78 mg Butter
 2 tbsp Sugar, refined
For cheesecake batte
 300 g Cheese, Cream
 1 cup cooking cream
 1 cup Sugar, refined
 2 piece Eggs, raw
 2 tbsp cornstarch
 1 tbsp Cinnamon Powder
 100 g Walnuts
 1 piece Carrot

Directions

1

For the crust: In a mixing bowl mix all the ingredients. Then flatten it into an 8x3 baking pan with aluminum foil and wax paper.

2

For the cheesecake batter: Lower the heat of the oven to 150℃ with bain-marie.

3

Using Breville Blender mix all the ingredients then mix until smooth and no lumps. Pour the mixture into your prepared baking pan or 8x3 baking pan with aluminum foil and wax paper.

4

Continue baking for about 1 hour and 30 minutes until the color of the top is light brown. Rest for 2 hours.

Carrot Cheesecake