INGREDIENTS
Crust Base: 6" Springform Round Pan
8 pcs Digestive Biscuits - crushed
50gm Melted Butter
Filling:
250gm Cream Cheese
20gm Fine Sugar
200gm Pokka Carrot Juice
1pc Small Carrot - shredded
3tsp Gelatin Powder
60ml Hot Water
200gm Whipping Cream
Top Jelly Portion:
100ml Pokka Carrot Juice
2 1/2tsp Gelatin Powder
50ml Hot Water
METHOD:
1. For Crust: In a small bowl combine the graham cracker crumbs and melted butter. Press a heaping tablespoon of crumbs onto the bottom of the pan. Set aside in the fridge.
2. In a mixing bowl, whisk the cream cheese on low speed until creamy and smooth. Add the sugar beat until combined. Scrape down the sides of the bowl.
3. Add in carrot juice beat until creamy. Set aside.
4. Mix 3tsp gelatin powder and water and set aside.
5. In a clean mixing bowl, whipping cream until stiff peaks. Add whipping cream into cream cheese mixture until well combine.
6. Place gelatin over a bowl of hot water until gelatin powder dissolved, pour into cream cheese mixture until well combine, adding shredded carrots in between.
7. Pour mixture into the prepared biscuits pan. Chill in the fridge for 4 hours.
8. Top Jelly - Add gelatin with hot water, set aside for few mins, after few minutes, add into carrot juice and mix well.
9. Remove the chilled cream cheese from the fridge, pour the jelly mixture onto the cream cheese cake.
Chill in the fridge until set.
(Decoration - optional or your choice)
