Carrot cheesecake with cream cheese and pecans

Name: carrot cheesecake with cream cheese and pecans
Cook time: 25 min
Total time: 385 min
Yield: 12
Ingredients: 200 g speculaas chunk; 100 g unsalted butter; 300 g fresh cream cheese fresh cream cheese; 300 g ricotta; 175 g caster sugar; 2 el wheat flour; 1 tl Chinese 5 spice; 3 medium sized egg; 250 g winter carrot; 50 g unsalted pecans

Cheesecake with cream cheese, carrot, pecans and a bottom of gingerbread.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)
1 food processor

Directions

Preheat the oven to 120 ° C. Grease the spring form and coat the bottom with parchment paper.
Grind the speculaas finely in the food processor. Melt the butter, mix with the speculaas and spread the mixture evenly over the shape. Press well.
Mix the fresh cream cheese and ricotta with a hand mixer or in the food processor until smooth. Add the sugar, flour, 5-spice and eggs and mix well.
Peel the carrot and grate fine. Mix the grater through the fresh cream cheese mixture. Spoon everything into the mold, smooth and bake the cheesecake in the oven for 90 minutes.
Allow 90 minutes to cool in the oven to prevent cracks. Then let it stiffen in the refrigerator for at least 3 hours.
Chop the pecans coarsely and garnish the cheesecake just before serving with the nuts.