- 40 min
- 55 min
- 150g ginger snap or butternut biscuits
- 60g butter, melted
- 200g carrots, peeled, chopped (2 medium carrots)
- 1 tsp Queen Vanilla Bean Paste
- ½ tsp Queen Cinnamon Baking Paste
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- ⅔ cup (160ml) thickened cream
- 500g cream cheese, cubed, room temperature
- ⅓ cup (75g) brown sugar, firmly packed
- ⅓ cup (75g) caster sugar
- 4 large eggs
- 2 tbsp (40ml) water
- 1 tbsp Queen Glucose Syrup
- ⅓ cup (75g) caster sugar
- ¾ cup (90g) pecans, chopped
- 600ml thickened cream
- 3 tbsp icing sugar
- 2 tsp Queen Vanilla Bean Paste
Method - Carrot Cake & Crust
Place carrots in a small saucepan and just cover with water. Bring to a boil, before reducing heat and allowing to simmer for 20 minutes or until tender. Drain and set aside to cool.
Preheat oven to 150°C (fan forced). Grease and line a 20cm round cake tin with baking paper.
Place biscuits in food processor and process to a fine crumb. Add butter and process to combine. Press mixture into base of prepared tin and refrigerate for 10 minutes.
Process cooled carrots, Vanilla Bean Paste, Cinnamon baking paste and spices in food processor until combined. With motor running, slowly pour in cream. Add cream cheese and process for 30 seconds or until smooth. Add sugars and process to combine. Add eggs and process until incorporated, do not over mix.
Pour over chilled base and bake for 55 minutes or until center has a slight wobble. Turn off the oven and allow to cool with door ajar for 1 hour. Remove from oven and allow to cool to room temperature before for chilling overnight in the refrigerator.
Method - Praline
Line a baking tray with baking paper. Combine water, Glucose Syrup and sugar in a saucepan over a low heat until sugar has dissolved. Increase heat to medium and cook for approximately 4-5 minutes or until mixture starts to golden. Quickly mix in pecans and pour onto prepared tray. Allow to cool.
Cut praline into smaller pieces and in a food processor, pulse praline into smaller chunks.
Method - Cream
Combine cream, sugar and Vanilla Bean Paste and whip to firm peaks. Top cheesecake with whipped cream and sprinkle with pecan praline to serve.
To help stop cheesecake from cracking, place several ramekins filled with water into the oven with the cheesecake.
Cooling too quickly can cause cracks, so be sure to allow cake to cool in oven after cooking for the full hour.
Take cream cheese out of the fridge 30 minutes before making the cheesecake to ensure a smooth and creamy cheesecake with no lumps.
If you’d like a thicker crust, increase biscuit quantity to 250g and butter to 120g.