#carrotcake #cheesecake #nobake
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This carrot cheesecake tastes simply heavenly. So moist and fresh. I had to eat two pieces straight away. You simply have to try it. It's worth it :-)
(approx. 6 pieces, baking tin 18 x18 cm)
For the dough:
200 g biscuits (butter biscuits, oat biscuits, soft amaretti, also mixed)
25 g ground hazelnuts
40 g grated coconut
1/2 tsp. cinnamon
1/2 tsp. ground ginger root
1 pinch of salt
200 g carrots
130 g dates
2 tbsp. maple syrup
For the cream:
400 g cream cheese
4 heaped tbsp. powdered sugar
Juice and grated zest of 1 lemon
For the dough, mix the hazelnuts, grated coconut, cinnamon, ginger and salt. Place the biscuits in a plastic bag and crumble roughly with a rolling pin and add to the mixture. Peel and finely grate the carrots. Pit the dates and chop them with the carrots in a blender. Add the maple syrup and knead everything together by hand. Pour into a baking tin and smooth out.
For the cream, mix the cream cheese, powdered sugar and the juice and zest of the lemon. Pour the cream onto the dough and place in the freezer for at least 3 hours.
Defrost briefly before serving, decorate and enjoy.
Click on the subtitles to read the cooking instructions in your language !!!
Music from Chilling Lunch
Titel: Carrot Cheese Cake
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1:19 Prime Time
3:22 After Hour