Cheesecake is a classic dessert with a rich and varied history, dating back to ancient Greece, where rudimentary versions were prepared for athletes in the Olympic Games. Over time, this delicious preparation has been adapted and popularized in many cultures, and in Latin America, each country has given it a special touch. In countries like Mexico, it is commonly known as "pastel de queso" (cheese cake), while in Argentina and Chile, homemade versions are often simply called "cheesecake." This dessert combines a crunchy base with a creamy filling, and in this particular recipe, the sweet and natural flavor of carrot and maple syrup is integrated, providing a unique and harmonious sweetness. In this way, the carrot and maple cheesecake represents a perfect fusion between tradition and culinary creativity.
Carrot maple cheesecake
How to Make Carrot and Maple Cheesecake
Ingredients:
Graham Crackers, Butter, Carrots, Light Cream Cheese, Granulated Sugar, Maple Syrup, Eggs, Water.
Steps:
Crust: combine ingredients.
Mix well.
Press into a 9-inch springform pan.
Bake in a preheated oven at 350 °F for 10 minutes.
Filling: simmer the grated carrots in enough water to cover them for 5 minutes.
Drain and remove excess liquid.
In a food processor, combine carrots, cream cheese, sugar, and maple syrup; process until completely smooth and uniform in color.
Add eggs, one at a time, and mix until just incorporated.
Pour over the crumb crust and bake at 300 °F for 45 minutes or until the center is almost set.
Let cool to room temperature.
Refrigerate for 3 hours or overnight.
Optional topping: in a small saucepan, simmer water with sugar for 5 minutes, add grated carrots and simmer for 5 minutes.
Drain well and spread over the cold cheesecake.
Ingredients (9)
- Graham Crackers
- Butter
- Carrots
- Light Cream Cheese
- Granulated Sugar
- Maple Syrup
- Eggs
- Water
- Carrot
Instructions (21 steps)
- 1 Crust: Combine ingredients
- 2 Mix well
- 3 Press into a 9-inch springform pan
- 4 Bake in a preheated oven at 350°F for 10 minutes
- 5 Filling: Simmer grated carrots in enough water to cover them for 5 minutes
- 6 Drain and remove excess liquid
- 7 In a food processor
- 8 combine carrots
- 9 cream cheese
- 10 sugar
- 11 and maple syrup; process until completely smooth and uniform in color
- 12 Add eggs
- 13 one at a time
- 14 and mix until just incorporated
- 15 Pour over the crumb crust and bake at 300°F for 45 minutes or until the center is almost set
- 16 Let cool to room temperature
- 17 Refrigerate for 3 hours or overnight
- 18 Optional topping: In a small saucepan
- 19 simmer water with sugar for 5 minutes
- 20 add grated carrots and simmer for 5 minutes
- 21 Drain well and spread over the chilled cheesecake