NO BAKE CARROT JUICE CHEESECAKE

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)