Purple Carrot Cheesecake
Ingredients
Crust :-
250gm scotch finger biscuits, crushed
70gm butter melted
Filling :-
3 eggs
100ml milk
110gm sugar
70gm flour
250gm cream cheese
50gm butter melted
250gm purple carrots peeled, cooked and mashed/blended
3 teaspoons of rose water (reduce to 1 tsp if using essence)
Instructions
Mix the crushed biscuits together with the melted butter. Press into a 20 cm springform tin with the base lined with baking paper. Allow to chill in the fridge.
Meanwhile, preheat oven to 160°C. Melt the cream cheese over a double boiler. Whisk to a smooth consistency. Take off from heat and allow to cool slightly. Add the melted butter, milk and sugar. Whisk together till smooth. Add the rose water and mix in. Add the eggs, mix in with the whisk. Add the flour and fold in with the whisk, ensure that there are no lumps of flour. Pour into prepared base and tap the tin on the table to remove any air bubbles. Bake in the middle shelf for about 1 hour or until the center of the cake no longer wobbles.
