Late post this, I actually made this cheesecake last Sunday and very good it was too. Recipe came from Paul Hollywood’s How To Bake. I thought it quite a good idea to put carrots in a baked cheesecake and it works beautifully. This has a very thin layer of sponge as a base and then a very wet topping, mixing cheese, carrots, double cream, orange juice, almonds, eggs (separated, egg whites whipped and folded in), all baked in a low oven for an hour and a half + an hour of slow cooling time in the oven with door just open. It’s very easy to make but it does take a bit of time. I also used cottage rather than cream cheese, which I’ve never done before for a cheesecake and loved the combination of textures this gave to the finished cake. It is very light, moist, does not have a huge amount of sugar, butter, eggs or flour so feels quite healthy. I will certainly make it again and when I do, I might try adding some sultanas to it too.