Carrot Lavender Cheesecake 1


carrot lavender cheesecake

 

It turns out I wasn’t in the mood for carrot cake this Easter, but I still wanted to make something with carrots. How about a carrot cheesecake? I couldn’t decide if it was weird or not, so I just made it anyway.

 

In order to prevent the carrot from taking over, I tried to keep it minimal. Just a lavender candied carrot curl on top. And a bit of carrot essence in the glaze. And a few crushed candied carrots in the cheesecake…yea.

 

But I promise it does not taste like a big chunk of carrot. It’s more of a basic cheesecake flavor, with a hint of lavender on top and a crunchy carrot candy curl. Those are as fun to make as they are to say. I may have to experiment with more types of vegetable candy in the future.

 

Candied Lavender Carrot Curls

  • 1 large carrot
  • 1 Tbsp lavender
  • 1 cup water
  • 1 cup sugar

carrot ribbons

 

Thinly slice the carrot into ribbon strips using a potato peeler or other handy device.

 

Preheat oven to 225°F

 

Boil the water, lavender and sugar in a pan until the sugar dissolves. Add the carrot strips, reduce the heat to low-medium and simmer for 15 minutes.

 

boil carrots

 

Carefully remove the carrot strips with a slotted spoon and place them in a strainer.  Meanwhile, place a sieve over a bowl to strain out the lavender from the syrup. Set aside the syrup to cool, then refrigerate for use later as cheesecake glaze.

 

carrots

 

lavender carrot syrup

 

Use parchment paper or a silicone mat to line a baking sheet. Lay the carrot slices onto the sheet in a single layer, not overlapping. Bake for 25 minutes. The carrots should still be flexible, not brittle.

 

baked carrot ribbons

 

Form each carrot slice into a curl. I used the end of a wooden spoon to wrap them around. Return them to the baking sheet and bake 25 minutes. Let cool before using.

 

curl around wooden spoon

candied carrot lavender curls

candied carrot lavender curls

 

I made these a day in advance of the cheesecake and stored them in an airtight container until I was ready to decorate!

 

Carrot Lavender Cheesecake

 

  • Crushed Graham cracker (9 crackers)
  • 2+ Tbsp ground Hazelnuts (about 15 whole hazelnuts)
  • 5 Tbsp unsalted melted butter
  • 12 oz cream cheese
  • ¾ cup sugar
  • ½ tsp salt
  • 1 Tbsp lemon zest
  • 1 Tbsp potato starch
  • ½ tsp vanilla
  • 3 large eggs
  • 1 Tbsp candied carrot, finely chopped
  • Carrot lavender syrup (from candied carrots)
  • candied carrot curls for garnish

 

Preheat oven to 325 degrees. Mix crust ingredients together and press into the bottom of a 9 inch spring form pan. Refrigerate 20 minutes.

 

graham cracker crumble

pressed crust

 

Bake the crust 10 minutes or until lightly browned. Set aside.  Increase oven temp to 450 degrees.

 

In a mixer, blend the cream cheese, sugar and salt for a couple minutes until light and creamy.

 

mixer attachment

 

Add the lemon zest, potato starch and vanilla to the mixer and blend. Beat the eggs in a small bowl, and pour into the mixer. Blend until just combined. Sprinkle in the candied carrot and stir by hand.

 

crushed candied carrot

 

Pour into the prebaked crust, and bake 10 minutes. Reduce heat to 250 degrees and bake 25 minutes more, or until set.

 

raw cheesecake batter

baked cheesecake

 

Let the cheesecake cool completely on a wire rack, and then remove the spring form ring and slide carefully onto serving plate. Refrigerate for 1-2 hours.

 

Pour the carrot lavender syrup into a small pot and simmer over low heat for about 20 minutes, until it thickens into a glaze. The volume will reduce by about half.

 

lavender carrot glaze

 

Allow the glaze to cool slightly, and then brush a thin, even layer over the top of the cheesecake. Garnish with candied carrots.  Keep refrigerated until ready to serve.

 

carrot lavender cheesecake

carrot lavender cheesecake

carrot lavender cheesecake

 

 

Carrot Lavender Cheesecake
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
An Easter twist on a basic cheesecake, with a lavender carrot glaze on top and candied carrot curl decorations.
Ingredients
  • 1 large carrot
  • 1 Tbsp lavender
  • 1 cup water
  • 1 cup sugar
  • Crushed Graham cracker (9 crackers)
  • 2+ Tbsp ground Hazelnuts (about 15 whole hazelnuts)
  • 5 Tbsp unsalted melted butter
  • 12 oz cream cheese
  • ¾ cup sugar
  • ½ tsp salt
  • 1 Tbsp lemon zest
  • 1 Tbsp potato starch
  • ½ tsp vanilla
  • 3 large eggs
  • 1 Tbsp candied carrot, finely chopped
  • Carrot lavender glaze (from candied carrots)
  • candied carrot curls for garnish
Instructions
  1. Thinly slice the carrot into ribbon strips using a potato peeler or other handy device.
  2. Preheat oven to 225°F
  3. Boil the water, lavender and sugar in a pan until the sugar dissolves. Add the carrot strips, reduce the heat to low-medium and simmer for 15 minutes.
  4. Carefully remove the carrot strips with a slotted spoon and place them in a strainer. Leave them to thoroughly drain for about 10 minutes.
  5. Meanwhile, place a sieve over a bowl to strain out the lavender from the syrup. Set aside the syrup to cool, then refrigerate for use later as cheesecake glaze.
  6. Use parchment paper or a silicone mat to line a baking sheet. Lay the carrot slices onto the sheet in a single layer, not overlapping. Bake for 25 minutes. The carrots should still be flexible, not brittle.
  7. Form each carrot slice into a curl. I used the end of a wooden spoon to wrap them around. Return them to the baking sheet and bake 25 minutes. ? Let cool before using.
  8. Mix crust ingredients together and press into the bottom of a 9 inch spring form pan. Refrigerate 20 minutes.
  9. Preheat oven to 325 degrees.
  10. Bake the crust 10 minutes or until lightly browned. Set aside. Increase oven temp to 450 degrees.
  11. In a mixer, blend the cream cheese, sugar and salt for a couple minutes until light and creamy.
  12. Add the lemon zest, potato starch and vanilla to the mixer and blend. Beat the eggs in a small bowl and pour into the mixer. Blend until just combined. Sprinkle in the candied carrot and stir by hand.
  13. Pour into the pre-baked crust, and bake 10 minutes. Reduce heat to 250 degrees and bake 25 minutes more, or until set.
  14. Let the cheesecake cool completely on a wire rack, and then remove the spring form ring and slide carefully onto serving plate. Refrigerate for 1-2 hours.
  15. Pour the carrot lavender syrup into a small pot and simmer over low heat for about 20 minutes, until it thickens into a glaze. The volume will reduce by about half.
  16. Allow the glaze to cool slightly, and then brush a thin, even layer over the top of the cheesecake. Garnish with candied carrots.
  17. Keep refrigerated until ready to serve.

 

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