Easter Carrot Cheesecake
casapizzi.com
Put away your carrot cake and cream cheese frosting recipe, and try this Easter Carrot Cheesecake instead. Delicious, mildly sweet and the most pretty orange hue to complement your Easter table.
Carrot Puree
Pre-heat oven to 350°F.
Line a cookie sheet with parchment paper and spread the baby carrots.
Bake for 50 - 60 minutes until they are soft. Stick a fork or toothpick to test.
Using an immersion blender, blend carrots and water. Use 1/4 cup of water at a time until you have a puree.*
Carrot Cheesecake
Pre-heat oven to 350°F.
Using a hand mixer, combine cream cheese, sugar, and vanilla until smooth. **
Add one egg at a time.
Mix in carrot puree, ground cinnamon, and nutmeg.
Finally, place the graham cracker pie crust on a cookie sheet and then, pour the mixture in it — Bake in the oven for 35 - 40 minutes.
Remove from the oven and let it rest until it is room temperature. Transfer to the fringe until you are ready to serve.
Serve with a dollop of whip cream and enjoy!
- *Use the beaker that comes with the immersion blender or a large plastic cup to avoid splatters.
- ** If possible, use a hand mixer instead of a stand mixer, you want to end up with a liquid consistency, not a chunky one.