Purple carrot rose cheesecake
Another purple hued bakery item and yet again using purple carrots to give the vibrant purple colour. It's basically vegetables so it doesn't count as dessert right? 😃
To maintain
the bright purple hue, the baking temperature is kept low, if it is too
hot, the top will brown and the colour will be less noticable. That is
until you cut the cake!
Actually,
I have noticed that if you do get browning of the cake crust, it takes
on a chocolately flavour. Doesn't really go well with the rose flavour
for this recipe though!
Ingredients
Crust
250gm scotch finger biscuits, crushed
70gm butter melted
Filling
250gm cream cheese
250gm purple carrots peeled, cooked and mashed/blended
50gm butter melted
100ml milk
110gm sugar
3 teaspoons of rose water (reduce to 1tsp if using essence)
3 eggs
70gm flour
Method
1. Mix the crushed biscuits together with the melted butter. Press into a 20 cm springform tin with the base lined with baking paper
2. Allow to chill in the fridge. Meanwhile, preheat oven to 160°C
3. Melt the cream cheese over a double boiler. Whisk to a smooth consistency. Take off from heat and allow to cool slightly
4. Add the melted butter, milk and sugar. Whisk together till smooth
5. Add the rose water and mix in. Can add in more if you like a stronger flavour
6. Add the eggs, mix in with the whisk
7. Add the flour and fold in with the whisk, ensure that there are no lumps of flour.
8. Pour into prepared base and tap the tin on the table to remove any air bubbles
9. Bake in the middle shelf for about 1 hour or until the centre of the cake no longer wobbles.
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