Cheesecake Crécy

Name: Cheesecake Crécy
Yield: Serves 8
Ingredients: 2 teaspoons (2 x 5 ml spoon) cinnamon; 2 oz (50 g) soft pale brown sugar; 2 oz (50 g) butter; 4 oz (100 g) caster sugar; 1 lb (450 g) cream cheese; ½ teaspoon (2.5 ml spoon) salt; 1 oz (25 g) cornflour, sifted; 2–4 oz (50–100 g) carrots; oil, for greasing; 12 oz (350 g) carrots; the yolks of 2 eggs; 2 eggs; 2 oz (50 g) caster sugar; juice of 1 large lemon; 2 teaspoons (2 x 5 ml spoon) gelatine; 4 oz (100 g) plain wholemeal flour

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

A cheesecake made with carrots doesn’t sound very appealing, but anyone who has had the pleasure of tasting carrot cake will be well disposed towards it. Carrots have a subtly sweet taste, just right for the cheesecake, and also give it a marvellous colour.

Ingredients

For the cheesecake

12 oz (350 g) carrots
4 oz (100

Cake

Method

Preheat the oven. Boil the carrots until soft. Meanwhile, put the flour, brown sugar and cinnamon into a bowl and mix together. Melt the butter in a pan and then pour it into the flour mixture and mix it thoroughly with a spoon. Turn the mixture into a loose-based 7½-inch (