Try A Treat – Carrot cake cheesecake


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We live in a health-conscious age in which indulgence is a mortal sin! We worry about weight, count calories, hire personal trainers, try quick-fix diets and order ‘low fat soy cappuccino, hold the chocolate sprinkle’ at our favourite coffee shop, while firmly ignoring the lure of divine cheesecakes and double chocolate mudcakes.
But once in a while, just once, perhaps on a special occasion like a birthday, anniversary or a lazy Sunday, its okay to turn your back on routine and enjoy a dip into the decadent.
These recipes have been chosen for exactly that occasion, and because they’re easy to prepare, rich and delicious, and sure to make you feel pampered. So try them when you’re ready to let go and wallow in a world of delightful desserts, secure in the knowledge that it will take you the rest of the week to recover from the guilt!

Carrot cake cheesecake
1½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla essence
½ tsp salt
1 cup shredded carrots
¼ cup raisins
½ cup coarsely chopped walnuts
½ cup pineapple, crushed, reserve the juice
For the cheesecake
500gms cream cheese
¾ cup sugar
2½ tsp vanilla extract
3 eggs
For the frosting
60gms cream cheese (softened)
1 tbsp butter (softened)
2 cup powdered sugar
1½ tsp vanilla extract
2 tbsp pineapple juice
Preheat the oven to 180oC. Soak carrots and raisins in 1cup hot water, allow to stand for 5 mins. Drain and squeeze out excess water. Keep aside.
In a large mixing bowl, beat granulated sugar, oil and eggs with an electric mixer on low speed until well blended. Add flour, cinnamon, baking soda, vanilla essence and salt. Combine well. Stir in carrots, raisins, pineapple and walnuts, and mix with a spoon. Keep aside.
In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
Grease a spring-form pan (approx. 9”), and spread half the mix into the base. Spread half of the cheesecake batter on top of the carrot cake. Layer the remaining carrot cake and top with the rest of the cheesecake batter. Take care not to stir the mix. Place into the over for about an hour, or until the cake is set, checking with a skewer if it is cooked through. Cool to room temperature.
For the frosting, beat cream cheese, butter, vanilla, and pineapple juice until smooth. Add the powdered sugar and beat till smooth. When the cake is cooled, frost with this pineapple cream cheese frosting. Refrigerate and serve chilled.

The Indian Telegraph Sydney Australia

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