Start by finely grating the carrots and squeezing out all the excess water (weigh them after squeezing to get the correct amount).

Melt ghee in a pan, then add the grated carrots. Sauté on medium heat, stirring frequently, for 3–5 minutes until the moisture dries up.

Mix in the condensed milk and cinnamon powder, then cover and cook on low heat for around 15 minutes, stirring every few minutes, until the carrots are soft and cooked through.

Uncover and continue cooking until the mixture is dry and holds together well.

Place sugar into a saucepan over medium heat. Stir frequently to help it melt evenly and avoid burning. Keep cooking until it turns a deep amber color.

Add the butter right away, whisking until smooth. Let it bubble for about 2 minutes.

Carefully pour in the cream, whisk again, and cook for another 2 minutes. Turn off the heat, stir in the salt, and let the caramel cool completely before using. Avoid overcooking, or it may become too thick.

Preheat the oven to 160 degrees Celsius.

Combine crushed digestive biscuits, melted butter, and a pinch of cinnamon powder in a bowl. Mix well until the texture resembles wet sand.

Lightly grease a springform pan with oil spray to prevent the crust from sticking.

Transfer the biscuit mixture to the pan and press it firmly into the base and up the sides, aiming for a smooth and even finish.

Bake at 160°C for 10 minutes, then set aside and allow the crust to cool fully before using.

In a mixing bowl, whisk together caster sugar, cornflour, and a pinch of salt until evenly combined.

Add the cream cheese and beat on medium speed for 2–4 minutes until the mixture is smooth and the sugar is fully dissolved (you can rub a bit between your fingers to check for graininess).

Add the egg and vanilla extract, and whisk again until fully incorporated.

Slowly pour in the liquid whipping cream while mixing on low speed. Mix just until combined—avoid overmixing to reduce air bubbles in the batter, which could cause the cheesecake to crack. Tap the bowl a few times to help release any trapped air.

Pour half the cheesecake mixture over the cooled crust and smooth the surface.

Gently place the frozen carrot halwa layer over the cheesecake batter and press down lightly to settle it in. Pour the remaining cheesecake mixture on top and spread it evenly with an offset spatula.

Place the cheesecake on the middle oven rack, and place a tray filled with boiling water on the bottom rack to create steam and prevent cracking.

Bake the cheesecake undisturbed for 1 hour. After that, continue baking until the edges are firm and the center still jiggles slightly. This may take another 15-30 minutes. Avoid overbaking—it will continue to cook as it cools in the oven.

Once done, turn the oven off and leave the cheesecake inside with the door closed for another hour. This gradual cooling process helps prevent the top from cracking. Let it cool on the counter for another hour, then refrigerate for at least 6 hours or overnight to fully set.

Remove the cheesecake from the pan, top with the cooled salted caramel, and serve cold.