Briony Williams’ carrot cake cheesecake
- 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
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.