Briony Williams' carrot cake cheesecake

Name: Briony Williams' carrot cake cheesecake | Asda Good Living
Total time: 1 h 45 min
Yield: 22
Cuisine: American
Ingredients: 200g light digestive biscuits, crushed; 100g grated carrot; 50g walnuts, roughly chopped; Zest of 1 orange; ½ tsp cinnamon; ¼ tsp nutmeg; 60g unsalted butter, melted, plus extra for greasing; 650g soft cheese, at room temperature; 200g caster sugar; 150ml soured cream; 2tbsp cornflour; 2 medium eggs plus 1 extra yolk, beaten; 3 oranges, zested and juiced; 1 small lemon, juiced; 150g caster sugar; 3 eggs, beaten; 115g unsalted butter, cubed; 1½tbsp cornflour; 100ml soured cream

Creamy and zesty, this cheesecake is a real crowdpleaser

By Asda Good Living,30th April 2019

(10 votes)

Cook: 1 Hour 45 Mins

Serves: 22

Price: 37p per serving

Nutritional Information

Each 105g serving contains

Energy
1217kj
291kcal

15%

Fat
16.8g

Med
24%

Saturates
9.2g

Med
46%

Sugars
23.1g

High
26%

Salt
0.34g

Med
6%

of your reference intake.
Typical energy values per 100g:
1159kj/277kcal

Ingredients

200g light digestive biscuits, crushed

100g grated carrot

50g walnuts, roughly chopped

Zest of 1 orange

½ tsp cinnamon

¼ tsp nutmeg

60g unsalted butter, melted, plus extra for greasing

650g soft cheese, at room temperature

200g caster sugar

150ml soured cream

2tbsp cornflour

2 medium eggs plus 1 extra yolk, beaten

3 oranges, zested and juiced

1 small lemon, juiced

150g caster sugar

3 eggs, beaten

115g unsalted butter, cubed

1½tbsp cornflour

100ml soured cream

Method

Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm spring form tin.

In a large bowl, mix together the biscuits, grated carrot, walnuts, orange zest, cinnamon, nutmeg and melted butter. Press into the base of the tin. Bake for 10 minutes. Set aside.

Turn the oven down to 180C/160C Fan/Gas 4.

To make the orange curd, place all of the ingredients in a heatproof bowl over a saucepan of boiling water. Heat for 15-20 minutes, stirring constantly until smooth and thickened. Set aside to cool.

Mix together cream cheese and caster sugar until smooth. Mix together soured cream and cornflour in a small bowl and add to cream cheese mixture. Stir to combine and add eggs, mixing until smooth.

Pour cream cheese mixture over base. Pour half of the curd in a circle into the cream cheese. Bake for 45-50 minutes. Turn oven off, crack open door and leave cheesecake to cool in open oven. Chill for 2 hours or overnight in fridge.

Remove cheesecake from tin. Smooth soured cream over top and drizzle over remaining curd.