Carrot Cheesecake

Here is the recipe for the Carrot Cheesecake that I made on Easter.  Even though it has the little carrots, I would really eat this anytime of year.  It was so good!!  I chose to put the little marzipan carrots on it, but you definitely wouldn't have to.  This recipe came out of Martha Stewart Living magazine.

Cheesecake Ingredients:

Crust:

1/2 cup toasted pecans

8 graham crackers, finely ground

4 tbsp unsalted butter, melted

3 tbsp sugar

1/4 tsp salt

Cheesecake:

1 tbsp unsalted butter

2 medium carrots, peeled, finely grated

1 1/2 cups sugar

4 pkgs (8 oz ea) cream cheese, softened

4 large eggs, room temperature

1/2 tsp ground nutmeg

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp salt

1 1/2 tsp vanilla extract

1.  Preheat oven to 350.  Pulse pecans in food processor until finely ground.  Place in medium bowl with graham crackers, and stir in butter, sugar, and salt.

2.  Wrap outside of a 9-inch springform pan in two layers of foil.  Press crumb mixture firmly into bottom of pan.  Bake until golden brown around edges and firm, about 15 minutes.  Let cool on wire rack.  Reduce oven temperature to 325.

3.  Make the cheesecake:  Melt butter in medium pan over medium heat.  Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes.  Transfer with pan juices to a bowl, and let cool.

4.  Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes.  Add eggs 1 at a time, scraping down the sides of bowl as needed.  Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated.  Pour into crust. 

5.  Set springform pan in a large roasting pan.  Fill roasting pan with boiling water to reach half way up the sides of the springform pan. Bake cheesecake until set but slightly wobbly in center, about 80 to 90 minutes.  

6.  Transfer springform pan to a rack, and remove foil.  Let cool.  Refrigerate, uncovered, at least 6 hours (or overnight).  After, cheesecake will keep covered and refrigerated for up to 3 days.  Run a hot knife around edges of cheesecake to loosen, then release sides of pan. Decorate with marzipan carrots before serving.

Marzipan Carrots

Marzipan is a mixture of almonds, sugar, and sometimes egg whites.  Its soft, pliable texture makes it ideal for sculpting and decorating.  It's available in the baking aisle of supermarkets.

Ingredients:

1 oz marzipan

Orange gel food coloring

Unsweetened cocoa powder, for decorating

Small carrot fronds (I used parsley)

1.  Tint marzipan with orange coloring a little at a time, to reach desired color.  Divide into 12 pieces. (Cover with wrap when not using.)  Shape each piece into a ball, then roll into logs, tapering 1 end to resemble carrots.

2.  Dip a paring knife into cocoa powder.  Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture.  Carrots will keep, covered, for up to 1 week. Push fronds (or parsley) into top of each carrot before serving.

To check out more great Tasty Tuesday recipes go to this great blog here.

Have a great day!