Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 1 1/4 cup self-raising flour
- 150grams butter, melted
- 2 cup carrot, finely grated
- 2/3 cup apple sauce
- 1teaspoons ground cinnamon
- 2teaspoons lemon juice
- 250grams cream cheese, room temperature
- 3/4 cup Greek-style yoghurt
- 3 eggs
- 2/3 cup brown sugar
- 150grams caster sugar (save 65g caster sugar for toffee)
- 1 cup walnuts, chopped
- 1/3 cup sultanas
Nutrition per serving
2760kJ / 659Cal
2760 Kilojoules or 659 Calories
32% of daily energy intake*
Protein
11.2grams
Fat
39.6grams
Carbs
64.8grams
Sugars
48.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 22cm springform pan and line base with baking paper.
Step 2 of 5
In an electric mixer, beat eggs with both sugars for 8 minutes until pale and creamy. Gently beat in butter. Stir in flour. Combine carrot, nuts, sultanas and cinnamon. Fold into batter with apple sauce. Transfer to pan and bake for 50 minutes until cooked when tested. Cool for 10 minutes before turning onto a wire rack to cool completely.
Step 3 of 5
For cheesecake, beat 250g cream cheese and 1/3 cup caster sugar together until smooth. Stir in 3/4 cup yoghurt and 2 tsp lemon juice.
Step 4 of 5
For toffee, line a baking tray with baking paper. Place 1/2 cup caster sugar and 1/3 cup cold water in a saucepan over medium heat. Stir until sugar has dissolved. Bring to the boil. Cook, without stirring, for 8–10 minutes or until golden. Stand for 2 minutes until bubbles subside. Working quickly, dip 2 forks into toffee and drizzle over tray.
Step 5 of 5
To serve, use a 7cm round cutter to cut 8 rounds from cake. Cut each in half through the middle. Layer into serving glasses with the cheesecake mixture. Top with toffee.
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