Autumn is the perfect time for warm & rich desserts, so I baked a spiced carrot & walnut cheesecake served with warm spiced honey syrup.
Yes, another cheesecake!
This is my 20th recipe for a cheesecake in this blog :)
I'm obsessed with cheesecake recently, all down to the simplicity to bake them.
And yet the most challenging & interesting is to be creative & adventurous with flavours.
The flavours with cheesecake are endless.
When I came across this recipe from another fabulous cookery book from Australian Women's Weekly, I was thrilled not to try this.
A chewy carrot cake with a creamy, spiced cheesecake filling & a refreshingly warm honey syrup make this cheesecake so special.
It definitely fulfils my craving of autumn taste, warm, fragrant & rich with tangy & refreshing honey.
Recipe (6" square):
adapted from Australian Women's Weekly
Spiced Carrot & Walnut Cheesecake
Spiced carrot & walnut cake base:
80ml vegetable oil
50g brown sugar
110g self-rising flour
1/2 tsp mixed spice
40g coarsely grated carrot
55g chopped walnut
Line the pan with parchment paper & grease the side.
Preheat oven to 160'C.
Beat oil, sugar & egg until smooth & creamy.
SIft in spice & flour, then add carrot & walnut.
Pour into the prepared pan & bake for 15 min.
Remove from the oven & leave to stand for 15 min.
Spiced carrot cheese filling
500g light cream cheese
1 tsp grated orange rind
90g brown sugar
1 tbsp plain four
1/4 tsp mixed spice
30g finely grated carrot
Beat cheese, sugar & orange rind until smooth.
Beat in eggs, one at a time.
Sift in spice & flour, then add grated carrot.
Bake in the oven for 30 min & leave to cool inside the oven.
Remove from the oven, refrigerate for at least 2 h before serving with warm honey syrup.
Spiced honey syrup
1 tbsp water
1 cinnamon stick
5 strings of lemon rind
2g gelatine leaf
Soak gelatine in water, drain excess water then dissolve in 1 tbsp of water.
In a saucepan, heat honey, cinnamon stick & lemon rind.
Stir in gelatine until smooth, remove from heating.