This is impressive – Carrot Cake Cheesecake.

I had seen recipes for carrot cake cheesecake floating around the internet and I waited for the right time to come to make it. On Saturday night we went around the neighbours for dinner and I volunteered to take dessert, well desserts. One may have turned into three. Not only did I take the cheesecake but also chocolate truffles and forgotten cookies sandwiched with chocolate ganache.

Everything was great and the cheesecake was the star. It was eaten with happy noises and silence. I served it with The Collective’s Vanilla Custard Yoghurt.

IMG_3626

As I said above, I mashed up a few recipes and adjusted to weights and my tastes. I used a lot less icing on the top than others. I felt it was more just for show rather than something that needed to be thick and over powering. My main source was Mel’s Kitchen Cafe. She has very neat photos on her blog that show the cheesecake in all its glory.

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Not the flashes photo.

Carrot Cake Cheesecake - Muffinmum.com

  • Servings: 8-12
  • Print

Cheesecake

450 g Cream cheese at room temp (Philadelphia 250 g x 2 packs)

1/2 c white sugar

2 large eggs

1 tsp plain flour

1 tsp vanilla extract

1/2 cup sour cream

Carrot Cake

3/4 c canola oil

1/4 c light brown sugar

3/4 c white sugar

2 large eggs

1 tsp vanilla extract

1 1/4 c plain flour

1/2 tsp baking soda

1 tsp cinnamon

1 tsp Allspice (or nutmeg/cloves mixed)

1/4 tsp salt

1 cup of grated carrot (2 small carrots)

Cream Cheese icing

50 g cream cheese (remains of packet)

20 g softened butter

1 c icing sugar

1 tsp vanilla extract

1 tablespoon sour cream

Pre-heat oven 170

Grease and line bottom of 8 inch (20cm)  loose bottom tin

60-70 minutes

Cheesecake 

Beat cream cheese, sugar, eggs and flour on high-speed until smooth

Add vanilla essence and sour cream stir until mixed.

Set aside

Carrot Cake

Beat oil and sugars until mixed and smooth

Add eggs, vanilla and beat until light and creamy

Stir in flour, baking soda, spices and salt.

Add carrots until mixed through.

Cream Cheese Icing

(Make this while the cheesecake is cooling)

Whip cream cheese and butter until creamy

Add icing sugar a little bit at a time

When it is lump free add vanilla and sour cream

To Assemble 

Spread roughly half of the carrot cake mixture on base of prepared tin.

Put spoonfuls of half the cheesecake mixture onto the top of the base

Then spoonfuls of carrot cake mix  (do not mix or swirl)

Top with remaining cheesecake mixture

Place tin on top of a baking sheet, give tin a little tap to get rid of air bubble

Place in centre of oven

Check for browning at 1 hour mark

If it is browning and not looking set cover the top with foil

It is ready when there is a little wobble left in a small circle in the centre but not sides.

Remove from oven and allow to cool in the tin

When cool, make icing below, remove the cheesecake from the tin and top with icing.

 

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2 thoughts on “This is impressive – Carrot Cake Cheesecake.

  1. Yum!

    Good call on the icing – while it looks insanely good I can’t imagine being able to eat cheesecake with a thick layer of decadent icing. The line must be drawn somewhere! Now I wonder what excuse I can find to make this? 😉

  2. Pingback: Baklava Cheesecake – A Palava For Different Baklava. | Muffin-mum

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