Carrot cheesecake

Carrot cheesecake

Total: 1 hr 45 Min. | Active: 30 Min.
Nutritional value / piece: 267 kcal
, Fat: 15 g
, Carbohydrate: 26 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


230g biscuits (e.g. Gran Cereale chocolate)
60g carrots, finely grated
50g butter, soft

Cheesecake mixture

250g double cream cheese
200g half-fat quark
120g sugar
1dl carrot juice
3 eggs, beaten
4tbsp white flour
1 organic lemon, use grated zest only
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One springform pan (24 cm in diameter), base lined with baking paper

How it's done


Finely crush the biscuits in a plastic bag using a rolling pin, mix with the carrots and butter. Spread the mixture over the base of the prepared cake tin, press down well with the back of a spoon or the base of a glass, refrigerate for approx. 30 mins.

Cheesecake mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest and beat well with a whisk, spread the mixture over the biscuit base.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. When baked, turn the oven off and allow the cheesecake to cool in the oven for approx. 15 mins. with the oven door slightly open. Remove from the oven, cool on a cooling rack, remove the tin frame.

Good to know
Tip: Decorate with marzipan carrots.

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