White Truffle Carrot Cheesecake
Ruhana Ebrahim
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INGREDIENTS
200g Milkybar chocolate (melted)230g Lancewood plain cream cheeseIcing sugar (to taste)250ml Fresh cream/ or Orley whip (dairy free)
Carrot cake:1 tin condensed milk2 cups finely grated carrots2 cups self-raising flour½ teaspoon mixed spice
METHOD
1. Mix all cake ingredients. 2. Pour into a greased pan/ pyrex.3. Bake in preheated oven for 20-25min.4. Remove and cool.5. Whip cream with icing sugar to taste until stiff peaks form. Leave aside.6. Beat cream cheese smooth.7. Melt white chocolate and then beat into cream cheese.8. Fold the whipped cream into cream cheese mixture.9. Roughly crumble cake10. Place some into individual dessert glasses. 11. Spoon in truffle cheesecake mixture.12. Repeat another 2 layers of each.13. Garnish with more crumbled cake and pistachio slivers. 14. Leave in fridge to chill and set. 15. Serve cold.
POSTED ON
16 Jul 2020
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Ruhana Ebrahim
Grand Master1372
15.2M
6K
Food Blogger & Food Stylist.
Fusion Cooking.
Food Author.
Mum & Wife.
Interior Decorator.
South African.
Joined 9 years ago
