Carrot Salted Caramel Cheesecake

Directions

1. Preheat the oven to 190°C. Grease a 20cm cake tin with butter and line the base with parchment paper.

2. In a mixing bowl, whisk together the egg, sugar, sunflower oil, and vanilla powder until well combined.

3. Sift in the flour and baking powder, then stir until just mixed. Fold in the shredded carrots and chopped almonds with a spatula.

4. Pour the mixture into the prepared tin and bake for 15 minutes, or until set. Remove from the oven and let it cool slightly while you prepare the filling.

5. Increase the oven temperature to 200°C. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

6. Add the eggs one at a time, beating well after each addition. Fold in the heavy cream until fully incorporated.

7. Pour the cheesecake filling over the carrot cake base and place in the oven. Bake for 15 minutes, then reduce the oven temperature to 110°C and continue baking for 80 minutes without opening the oven door.

8. Once baked, turn off the oven and leave the cheesecake inside to cool gradually for 40 minutes with the door slightly ajar.

9. This slow cooling helps prevent cracks on the surface. After that, bring the cheesecake to room temperature, then refrigerate for at least 2 to 4 hours until fully chilled and set.

10. When ready to serve, warm the salted caramel spread in the microwave in 10-second intervals, stirring in between, until smooth and pourable. Drizzle generously over the cheesecake and sprinkle with chopped almonds for extra texture. Slice and enjoy!