for 12 pieces

Base

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

Cheesecake mixture

250 g	double cream cheese
200 g	half-fat quark
120 g	sugar
1 dl	carrot juice
3	eggs, beaten
4 tbsp	white flour
1	organic lemon, use grated zest only

How it's done

Base

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.

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