Carrot cheesecake

Total time: 1hr 45m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 267 Kcal, 6g Protein, 26g Carbohydrates, 15g Fat


  • Base
  • 50 g butter, soft
  • 60 g carrots, finely grated
  • 230 g biscuits (e.g. Gran Cereale chocolate)
  • 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
  • Utensils
  • One springform pan (24 cm in diameter), base lined with baking paper

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  • 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.
  • Tip:

    Decorate with marzipan carrots.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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