Carrot cake cheesecake

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 10 - 12

Most would agree that the best part of carrot cake is the cream cheese frosting, so it's perfectly appropriate to replace it with a thick layer of creamy cheesecake. These two classic cakes create a stunning hybrid dessert: carrot cake cheesecake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot cake

1/2 cup walnuts, plus chopped nuts for serving
1 cup premium flour
1 teaspoon baking powder
3/4 tsp baking soda
1 teaspoon ground cinnamon
1/2 tsp ground ginger
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1.5 cups grated carrots (2-3 medium carrots)

Cheesecake

3 packages (225 g each) of softened cottage cheese
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tbsp. flour
1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
1 teaspoon vanilla extract

Sour cream

1/2 cup powdered sugar
2 tbsp sour cream
1/4 tsp vanilla extract
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, carrot, curd cheese, walnuts, eggs, sour cream, lemon zest, vanilla extract, powdered sugar, ground ginger, cinnamon

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat to 180°C. Spread 1/2 cup walnuts on a rimmed baking sheet and roast for 10-12 minutes until golden brown. Let cool, then finely chop.
In a large bowl, combine nuts, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt.

In a separate bowl, whisk together the butter, sugar, and eggs, then stir in the carrots. Fold the carrot mixture into the flour mixture, mixing it in.

Carrot cakePour into a 22cm springform pan (do not grease it) and tap it on the counter to even out the batter.

Bake for 20-25 minutes, until the cake springs back when pressed and a toothpick inserted in the center comes out clean. Cool completely. The carrot cake can be made a day ahead and stored in the pan.
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and granulated sugar for about 5 minutes until creamy and smooth. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the flour, vanilla, lemon zest and juice, and beat for about 1 minute.

CheesecakePreheat oven to 180°C. Pour the cheesecake mixture over the prepared carrot cake. Line the bottom and sides of the pan with a large piece of foil. Place in a roasting pan or large baking dish and add enough water to come halfway up the cake pan.

Bake for about 1 hour, until the cheesecake is pale yellow and has a slight jiggle in the center.
Turn off the heat and leave the cake in the hot oven for 30 minutes. Remove, run a sharp knife around the edges, and let cool completely on a wire rack. Cover and refrigerate for 8 hours or overnight.

Sour creamWhisk together powdered sugar, sour cream, vanilla, and salt. Spread the top of the cheesecake with the frosting.
Sprinkle the top with chopped walnuts in a decorative pattern. Refrigerate for at least 30 minutes before serving. Slice and serve.