Name: Spicy carrot and walnut cheesecake
Cook time: 55 min
Total time: 55 min
Yield: 12
Ingredients: Spicy carrot and walnut base; 1/3 cup (80ml) vegetable oil; 1/3 cup (75g) firmly packed brown sugar; 1 egg; 3/4 cup (110g) self-raising flour; 1/2 teaspoon mixed spice; 1 cup (240g) carrot, coarsely grated; 1/2 cup (55g) walnuts, coarsely chopped; Spicy carrot and walnut filling; 750 gram cream cheese, softened; 2 teaspoon finely grated orange rind; 3/4 cup (165g) caster sugar; 3 eggs; 2 tablespoon plain flour; 1/2 teaspoon mixed spice; 1/2 teaspoon ground cardamom; 1 cup (40g) carrot, finely grated

Ingredients

Spicy carrot and walnut base

1/3 cup (80ml) vegetable oil

1/3 cup (75g) firmly packed brown sugar

1 egg

3/4 cup (110g) self-raising flour

1/2 teaspoon mixed spice

1 cup (240g) carrot, coarsely grated

1/2 cup (55g) walnuts, coarsely chopped

Spicy carrot and walnut filling

750 gram cream cheese, softened

2 teaspoon finely grated orange rind

3/4 cup (165g) caster sugar

3 eggs

2 tablespoon plain flour

1/2 teaspoon mixed spice

1/2 teaspoon ground cardamom

1 cup (40g) carrot, finely grated

Method

1.Preheat oven to 160ºC (140ºC fan-forced). Grease 23cm square cake pan; line base and sides with baking paper, extending paper 5cm above edges of pan.

2.Beat oil, sugar and egg in small bowl with electric mixer, until thick and creamy. Stir in sifted flour and spice, carrot and nuts.

3.Spread mixture into pan; bake 15 minutes. Remove from oven; stand 15 minutes.

4.Make filling by beating cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour and spices, then carrot.

5.Pour filling over cake base; bake about 40 minutes. Cool in oven with door ajar.

6.Refrigerate cheesecake 3 hours or overnight.

7.Serve cheesecake sprinkled with extra mixed spice, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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