I feel as though maybe I should revamp Beauty & the Feast.
Maybe gear it towards being more of a healthy lifestyle blog.
See, I realized today…I am such a health freak.
Yeah, I mean I’m totally one of those obnoxiotrons that even makes dessert healthy.
Take this here cheesecake for example…
The crust is made with the all-time diet friendliest member of the cookie family… graham crackers.
That’s what you feed to your kids at snack-time for crying out loud. Children snackies that pair with juice boxes read wholesome.
It even says “0 trans fats” right on the box. Picture of health I tell ya.
Then, get this… there’s a serving of vegetables. Vegetables in the gosh darn cake.
Carrots to be exact.
Vitamin A and beta-carotene-exuding carrots all up in your dessert.
Oh my goodness, this is insanity.
I really couldn’t tell you why Slim Fast isn’t all over this junk.
Our nutri-cake even contains a pound of cream cheese…
Uh hello dairy and protein power.
So many nutrients, so little time.
Bathe it in warm caramel sauce for a good sugar buzz to kick-start that workout groove and we’re talking business. Really healthy busniess.
We should all eat a big honkin slice every single night for the next 2 weeks and then look super shmexy in our bikinis.
I love being a health nut.
Carrot Cheesecake with Caramel Sauc
Adapted from Martha Stewart
For the crust
- 1 & 1/2 to 2 cups crushed graham cracker crumbs
- 1 tbsp sugar
- 1/4 tsp salt
- 4 tbsp butter, melted
For the cheesecake
- 1/2 ounce (1 tablespoon) unsalted butter
- 2 medium carrots, peeled, finely grated
- 1 1/2 cups sugar
- 4 packages (8 ounces each) cream cheese, softened
- 4 large eggs, room temperature
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
Mix together the graham crumbs, salt, sugar and butter until thoroughly combined.
Wrap outside and bottom of a 9-inch springform pan in 2 layers of foil. Press crumb mixture firmly into bottom of pan. Bake until golden brown around edges and firm, about 15 minutes. Let cool on wire rack. Reduce oven temperature to 325 degrees.
Make the cheesecake: Melt butter in a medium saute pan over medium heat. Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer with pan juices to a bowl, and let cool.
Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes. Add eggs, 1 at a time, scraping down sides of bowl as needed. Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated.
Pour into crust Set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake until set but slightly wobbly in center, 80 to 90 minutes.Transfer springform pan to a rack, and remove foil. Let cool. Refrigerate, uncovered, at least 6 hours (or overnight; cheesecake will keep, covered and refrigerated, for up to 3 days). Run a hot knife around edges of cheesecake to loosen, then remove sides of pan. Cover with caramel sauce.
- 1/3 cup butter
- 1/3 cup heavy cream
- 3/4 cup light brown sugar
- 2-3 tbsp bourbon
Heat the butter, cream, and brown sugar in a saucepan over medium heat until the sugar is dissolved. Bring the mixture to a boil and reduce heat, allow to simmer for 4 minutes, stirring occasionally. Remove from heat and allow the sauce to cool for 3-5 minutes. Stir in the bourbon. Let the sauce rest and allow to thicken slightly (about 5-7 minutes).