Carrot Cheesecake

Bottom :

2 large  carrots ,

1 canned peach ,

2 tablespoons finely crushed  nuts Italian boy ,

1 tablespoon  sesame u ,

150 g of  wheat flour above ,

0.5 tsp  spices to wine ,

0.5 teaspoon  cinnamon powder ,

0.5 tsp  baking proszeku ,

1 teaspoon  baking soda above ,

2 large  eggs ,

0.5 cups of  sweetcorn ru ,

1/3 cup  vegetable oil ego ,

The curd :

250 g  curd cheese ego ,

2 medium cooked  potatoes ,

1 medium cooked  carrots ,

1 medium grated  carrot ,

1 tablespoon  flour above ,

1/3 cube  of butter and ,

1  egg ,

180 ml  ​​heavy cream and ,

3/4 cup  sugar pud ru ,

1 glass of  peach juice ,

And:

6 cubes  of white chocolate y

12 cranberries

Carrots rub off on small mesh. Beat the whole eggs, eg an electric mixer, slowly add the sugar, then add all the time mixing oil. To the mixture add the remaining ingredients one after the other. 
badge greased with butter, pour in the batter. Bake at 150 degrees for 45min. Then pull out and leave to cool.

Blend cottage cheese in a food processor until smooth. 
boiled in the skin to peel potatoes and carrots, and cool to room temp. Add the cheese and mix together, slowly add the butter (very soft). Should there be a smooth mass. Add egg, then slowly the rest of the ingredients all the time mixing on low speed. 
Pour the cheese on the cake cooled down.

Put into the oven preheated to 180 degrees and bake for 20 minutes. Then, without opening the oven reduced to 150 degrees and bake another 20 min. After this time, open the oven and sort out the cranberries. Insert back to 130 degrees and leave for 20 min.Turn off the oven, leave the cake in the middle for 2 hours. 
Pull the dough should be slightly longer cooled down, grate directly on not white chocolate.