Briony-carrot-orange-cheesecake

Briony Williams’ carrot cake cheesecake

Creamy and zesty, this cheesecake is a real crowdpleaser

By , 30 April 2019

(5 votes)

Briony Williams’ carrot cake cheesecake
  • Prep: 25 Mins
    Cook: 1 Hour 20 Mins
    plus chilling

  • Serves: 22

Nutritional Info
Each 105g serving contains
  • Energy

    1217KJ

    291KCAL

    15%
  • Fat

    16.8g

    med

    24%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    23.1g

    med

    26%
  • Salt

    0.34g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1159kJ/277kcal.
Ingredients
  • For the cheesecake
  • 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
  • Orange curd
  • 3 oranges, zested and juiced
  • 1 small lemon, juiced
  • 150g caster sugar
  • 3 eggs, beaten
  • 115g unsalted butter, cubed
  • 1½tbsp cornflour
  • To serve
  • 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.