Creado con IA
Carrot Cheesecake with Ginger Snap Crust
75 min 596 kcal por ración Media
Ingredientes
4 Raciones
- carrots, grated150 g
- cream cheese250 g
- sugar90 g
- ginger snap cookies100 g
- unsalted butter, melted50 g
- egg1 large
- cinnamon1 tsp
Preparación
- 1
Preheat your oven to 350°F (175°C).
- 2
In a food processor, crush the ginger snap cookies into fine crumbs.
- 3
Mix the cookie crumbs with the melted butter until well combined.
- 4
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- 5
In a large bowl, beat the cream cheese and sugar together until smooth.
- 6
Add the grated carrots, egg, and cinnamon to the cream cheese mixture and mix until fully incorporated.
- 7
Pour the cream cheese mixture over the prepared crust in the springform pan.
- 8
Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly browned.
- 9
Remove from the oven and let it cool to room temperature.
