Hannah’s Doggy Cheescake

May 05, 2017 − by cara − in Blog − 1 Comments

Doggy Carrot Cheesecake Recipe

You will need;
· Cheesecake tin
· Mixing bowl or two
· Jiffy bag (or something similar to crush biscuits in)
· Rolling pin (or something tough to crush biscuits with!)
· Hand blender
· Wooden spoon
· Pan
· Measuring jug

Ingredients;
· Virgin Coconut Oil 200Ml
· 300g dog biscuits (dry ones that will crumble easily)
· 500g carrots, chopped
· 60 Carob (this is a dog friendly chocolate alternative)
· Gelatine Sachet (1x12g)
· 300ml water

How to make it;
1. Start by putting your biscuits into a jiffy bag, and giving them a good bash so all the biscuits crumble into little pieces. You want them to be as little as possible so they fit snugly in the cheesecake tin. Pop them into your mixing bowl.
2. Put your coconut oil into a microwavable dish, and melt your coconut oil in the microwave – do 30 second blasts until it has completely melted.
3. Add the coconut oil to your crushed biscuits and combine until all the biscuits have coconut oil on them. Put the mixture into the bottom of your cheesecake tin and push the mixture down so it is completely compacted. Put in the fridge to set.
4. While your base is setting, put your carrots into a pan with hot water and boil until they are soft. Drain them off and pop them into a mixing bowl to cool.
5. While you are waiting, boil 200ml of your water. Put this into your measuring jug, and sprinkle your gelatine on top. Stir until your gelatine is completely dissolved.
6. Once the carrots have cooled, use a hand blender to blend the carrots until they are smooth. Then add 100 of cold water and blend again. Then add the Gelatine mix and blend until smooth.
7. Let the mixture cool to room temperature, and pour on top of your biscuit base in the tin. Put the tin back in the fridge to set overnight.
8. Once it has set, melt your Carob in the microwave (30 second bursts again) and drizzle this on top of your cheesecake. If you want to do something fancier, you can use an icing bag, and pipe the carob on to greaseproof paper – if you’re doing this method, pop this in the freezer straight away to set as quickly as possible, then bring back out when you want to decorate.

This will last in the fridge for a few days, but your pups will probably want to eat it pretty quickly!





One Comment

  1. Rebecca Buckley
    May 5, 2017 6:59 pm

    Lovely idea ❤️

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