Who doesn’t love a spot of springtime baking? We asked the lovely Hermine or @BakeAlongWithHermine from our favourite baking show (you know the one), to whip us up a classic delight with a twist: carrot cheesecake!
This recipe serves 12-16 lucky people.
Prep Time: 25 mins, Cook time: 1 hour
For the Carrot Cake
50g sunflower or vegetable oil
75g golden caster sugar (substitute with white caster sugar)
70g pineapple puree (fruit, pureed in a blender)
75g grated carrot
20g desiccated coconut
25g finely chopped walnut
30g raisins (soaked in the orange juice)
1 large orange, zest and juice
1 tsp vanilla
100g plain flour
½ scant tsp bicarbonate of soda
¾ scant tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
A generous pinch of ground nutmeg
A pinch of salt
For the Orange and Passion Fruit Coulis
3 passion fruit
Juice of 1 large orange (80g)
40g of caster sugar
For the Cheesecake
180g cream cheese
150g double cream
1 vanilla pod or 1 tsp of vanilla paste
70g melted white chocolate
Zest of half an orange (left over from the carrot cake).
For the Chocolate Ganache
100g dark chocolate
100g double cream
Preheat the oven at 175° C. Grease and line an 8” cake tin with parchment paper and set aside.
Warm the orange juice in the microwave for 30 seconds. Add in the raisins to soak and set aside.
In a large bowl, mix the plain flour, bicarbonate of soda, baking powder, ground cinnamon, ground ginger, a pinch of ground nutmeg, and salt. Set aside.
In another bowl, whisk the egg, oil, sugar, and pineapple puree, half the orange zest, and the vanilla until fully combined.
Add the wet ingredient mixture to the dry ingredient mixture until well combined. Fold in the grated carrot, the desiccated coconut, soaked raisins, and chopped walnuts until fully incorporated.
Pour the batter into the prepared cake tin and bake at 175°C for 25 minutes. Allow to completely cool before assembling (very important).
Use this recipe to make your own coulis or substitute with shop bought passionfruit or passionfruit & mango coulis.
Cut the passion fruits in half and put the pulp and the seed into a small saucepan.
Add the orange juice and the sugar and bring to a boil. Reduce the heat and allow it to slowly reduce until it has thickened until about 1/3rd of its original volume.
Depending on whether you like them or not, strain the seeds out and set aside to cool before you use.
Melt the white chocolate in the microwave at 10-second intervals, stirring in between or over a double boiler.
Place the cream cheese into a bowl, add the vanilla, remaining half of the orange zest, melted white chocolate, and whip until smooth.
In a separate bowl, whip the double cream to just a firm peak. You don’t want it too soft or your mixture won’t set and you don’t want to whisk it all the way to stiff peaks as it will start to curdle by the time you spread it.
Fold the whipped cream into the cream cheese in 2 batches. Set aside.
Step One (the only step)
Place the dark chocolate and the double cream in a small bowl. Melt in the microwave at 15-second intervals mixing in between until well combined. Set aside to cool or place in the fridge to set quicker.
Cut a strip of parchment paper double the height of your cake, and long enough to fit around your cake. Wrap the parchment paper around the cake and secure it with some tape.
Pour half the cheesecake filling on top of the cake and spread around using a spatula or a spoon. Drizzle over the passionfruit coulis. Pour the remaining cheesecake mixture on top and spread with your spatula to level it up.
Place in the fridge to set for a couple of hours. Remove the parchment paper/acetate roll and smooth the edge with a spatula if necessary.
Place the chocolate ganache in a piping back fitted with a star nozzle or a grass piping nozzle. Pipe a few bird nests around the cake and top them up with Easter eggs of your choice.
Thank you Hermine for sharing this delicious recipe with us!
Looking for even more foodie inspiration? Why not check out some of our other blog posts?