Spice, Carrot & Honey

Autumn is the perfect time for warm & rich desserts, so I baked a spiced carrot & walnut cheesecake served with warm spiced honey syrup.

Yes, another cheesecake!

This is my 20th recipe for a cheesecake in this blog :)

I'm obsessed with cheesecake recently, all down to the simplicity to bake them. 

And yet the most challenging & interesting is to be creative & adventurous with flavours.

The flavours with cheesecake are endless.

When I came across this recipe from another fabulous cookery book from Australian Women's Weekly, I was thrilled not to try this.

A chewy carrot cake with a creamy, spiced cheesecake filling & a refreshingly warm honey syrup make this cheesecake so special.

It definitely fulfils my craving of autumn taste, warm, fragrant & rich with tangy & refreshing honey.

Recipe (6" square):

adapted from Australian Women's Weekly

Spiced Carrot & Walnut Cheesecake

Spiced carrot & walnut cake base:

80ml vegetable oil

50g brown sugar

1 egg

110g self-rising flour

1/2 tsp mixed spice

40g coarsely grated carrot

55g chopped walnut

Line the pan with parchment paper & grease the side.

Preheat oven to 160'C.

Beat oil, sugar & egg until smooth & creamy.

SIft in spice & flour, then add carrot & walnut.

Pour into the prepared pan & bake for 15 min.

Remove from the oven & leave to stand for 15 min.

Spiced carrot cheese filling

500g light cream cheese

1 tsp grated orange rind

90g brown sugar

2 eggs

1 tbsp plain four

1/4 tsp mixed spice

30g finely grated carrot

Beat cheese, sugar & orange rind until smooth.

Beat in eggs, one at a time.

Sift in spice & flour, then add grated carrot.

Bake in the oven for 30 min & leave to cool inside the oven.

Remove from the oven, refrigerate for at least 2 h before serving with warm honey syrup.

Spiced honey syrup

120g honey

1 tbsp water

1 cinnamon stick

5 strings of lemon rind

2g gelatine leaf

Soak gelatine in water, drain excess water then dissolve in 1 tbsp of water.

In a saucepan, heat honey, cinnamon stick & lemon rind.

Stir in gelatine until smooth, remove from heating.