Recipe

Spicy carrot and walnut cheesecake

May 31, 1976 2:00pm
  • 55 mins cooking
  • Serves 12
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Ingredients

Spicy carrot and walnut base
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (75g) firmly packed brown sugar
  • 1 egg
  • 3/4 cup (110g) self-raising flour
  • 1/2 teaspoon mixed spice
  • 1 cup (240g) carrot, coarsely grated
  • 1/2 cup (55g) walnuts, coarsely chopped
Spicy carrot and walnut filling
  • 750 gram cream cheese, softened
  • 2 teaspoon finely grated orange rind
  • 3/4 cup (165g) caster sugar
  • 3 eggs
  • 2 tablespoon plain flour
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cardamom
  • 1 cup (40g) carrot, finely grated

Method

Spicy carrot and walnut cheesecake
  • 1
    Preheat oven to 160ºC (140ºC fan-forced). Grease 23cm square cake pan; line base and sides with baking paper, extending paper 5cm above edges of pan.
  • 2
    Beat oil, sugar and egg in small bowl with electric mixer, until thick and creamy. Stir in sifted flour and spice, carrot and nuts.
  • 3
    Spread mixture into pan; bake 15 minutes. Remove from oven; stand 15 minutes.
  • 4
    Make filling by beating cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour and spices, then carrot.
  • 5
    Pour filling over cake base; bake about 40 minutes. Cool in oven with door ajar.
  • 6
    Refrigerate cheesecake 3 hours or overnight.
  • 7
    Serve cheesecake sprinkled with extra mixed spice, if desired.

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