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Carrot Cheesecake Slice

Carrot cake Base:
Preheat oven to 180 celcius.  
Line a 25cm flan with with removable bottom with baking paper.
In a bowl whisk together -
2 eggs
3/4 cup vegetable oil
and 1/2 cup sugar.
1/2 cup plain flour
1/2 teaspoon Baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
and 1 cup grated carrot.
Mix and pour into the flan dish.
Bake for 25 minutes or until skewer comes out clean.
Leave to cool.
Cheesecake Filling:
In an electric mixer bowl place:
250m grams sour cream
1 and 1/2 teaspoons vanilla essence
1 cup sugar
250 grams soft cream cheese
and 4 teaspoons gelatin that has been dissolved in 2 Tablespoons boiling water (and left to cool)
Mix all of the above then fold in 1 cup of whipped cream.
Place on cooled carrot cake base.
Orange Topping:
Dissolve 1 tablespoon gelatin in 2 Tablespoons boiling water.  
Heat in a pot 1 and 1/2 cups of pure orange juice with 1/2 cup caster sugar.
Stir until sugar is dissolved.  
Thicken slightly with 1 tablespoon cornflour that has been mixed to a paste with a little water
Add gelatin mixture.
Carefully pour onto the filling.
Refrigerate again for  at least 3 hours before serving.