To some this may seem odd but this combination of sweet juicy carrots and creamy curds makes for a refreshing, creamy cheesecake.

Serves 10-12

50g unsalted butter, softened, plus extra for greasing

50g caster sugar

60g self-raising flour

1 tsp baking powder

1 medium egg

½ tsp almond extract (optional)

For the filling

150g cream cheese

125g fresh curds (or otherwise use cream cheese)

3 medium eggs, separated

2 Tbsp marmalade

100g caster sugar

4 Tbsp ground almonds

Juice 1 orange

175g fresh carrots (preferably young and spray free)

150ml cream

Method

Preheat your oven to 180C

Heavily grease a 20cm springform cake tin.

To make the base – beat the butter, sugar, flour, baking powder, egg and almond extract together in a bowl until light and creamy, then spread evenly over the bottom of the cake tin. Bake for about 10 minutes until lightly golden in colour and just firm to the touch. Set aside to cool.

Turn the oven down to 150C

To make the filling- in a large bowl beat the cream cheese with the egg yolks and marmalade, 50g of the sugar until the mixture is light and smooth. Fold in the curds, almonds, orange juice, cream and carrots.

In a clean bowl whisk the egg whites until stiff, gradually add the remaining sugar and continue to whisk until dissolved. Fold gently through the cream cheese mixture, being careful not to over mix. Pour over the cooked base and bake for 1- 1 ½ hours or until golden brown, well risen and firm when touched. Turn off the oven and leave the door slightly ajar and let the cheesecake cool for 1 hour.

To serve, carefully remove the sides of the tin and remove the cheese cake to cool completely.

Serve along side fresh cream or crème fraiche.