Carrot Cheesecake recipe

Carrot Cheesecake recipe:

Ingredients:

For the basics:

200 g biscuits (graham crackers, vanilla or chocolate)
100 g butter

For the filling:

750 g of soft curd cheese
200 g sugar
4 eggs
1 teaspoon vanilla sugar
2 tablespoons flour

For the carrot layer:

2 large carrots, peeled and grated
1/4 cup brown sugar
1 teaspoon cinnamon

For the glaze:

200 g cream cheese
1/2 cup sugar
1 teaspoon vanilla sugar

Instructions:

Prepare the baking dish by greasing it with oil or using baking paper.

Chop the cookies into crumbs. Melt the butter and mix it with the cookies.

Spread the resulting mixture evenly over the bottom of the mold, tamp it down and put it in the refrigerator.

In a preheated 160 degree C (325 degree F) oven, bake the base of the cheesecake for about 10 minutes. Then remove the mold from the oven and leave to cool.

In a bowl, whisk the curd cheese until soft. Add the sugar and continue to beat.

Gradually add the eggs, one at a time, beating the mass after each addition.

Add vanilla sugar and flour. Mix thoroughly.

In another bowl, mix the grated carrots with brown sugar and cinnamon.

Place the carrot layer on the cooled base in the mold.

Pour the curd mass over the carrot layer in the mold.

Spread the curd layer evenly over the surface.

Bake in the oven at 160 degrees C (325 degrees F) for about 50-60 minutes or until the center of the cheesecake becomes elastic.

Turn off the oven and leave the cheesecake in it for another 1 hour, then cool completely in the refrigerator.

Prepare the glaze by whipping cream cheese with sugar and vanilla sugar.

Before serving, decorate the cheesecake with icing on top.

Enjoy your meal!