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Purry's Carrot Cheesecake
Purry's Carrot Cheesecake

Before you jump to Purry's Carrot Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for this. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get us to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, however, simply making a few small changes can positively affect daily eating habits.

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Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to purry's carrot cheesecake recipe. You can have purry's carrot cheesecake using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Purry's Carrot Cheesecake:
  1. Prepare Carrot Cake
  2. Get shredded carrots
  3. Provide lightly roasted pecans
  4. Use pumpkin seeds
  5. Use sunflower seeds
  6. Use canola/peanut oil
  7. Get plain flour
  8. You need castor sugar
  9. Prepare baking soda
  10. Provide cinnamon powder
  11. You need nutmeg powder
  12. Take salt
  13. Take egg
  14. Provide Cheese Cake
  15. Provide cream cheese (2packs of 250g)
  16. Provide eggs
  17. Provide whipping cream
  18. Provide castor sugar
  19. You need juice from 1/2 lemon
Instructions to make Purry's Carrot Cheesecake:
  1. For the carrot cake, mix everything in a bowl with wooden spoon or spatula.
  2. Once all ingredients are well mixed, transfer to your standard springfoam round cake tin (mine is the 20cm) and bake in a preheated oven at 180c for 20mins.
  3. For the cheesecake, make sure that the cheese are soften to room temperature.
  4. Beat the creamcheese and sugar in cake mixer until fluffy (around 3 mins at high speed)
  5. Add in 1 egg at a time, beating the egg for 15 seconds at each intervals.
  6. Once all eggs are in, mix in the whipping cream and lemon juice and beat for another 1 min or until smooth.
  7. After 20mins, the carrot cake should be cooked. Please take it out of the oven and leave to cool for 10mins before pouring in the cheesecake mixture.
  8. Make sure to cover the bottom of your springfoam cake tin with alluminium foil as we will be baking the entire cake in water bath.
  9. Lower the temperature of the oven to 150c. Place a larger pan filled halfway with boiling water and place your cake tin in the center of the pan. Bake for 1 hour.
  10. After 1 hour, turn off your oven and leave the cake to continue cooking in the residual heat for another 1 hour.
  11. Once the cake is cooled, keep it chilled in the fridge overnight for the flavours to set. I personally think it tastes better the next day.

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