Carrot zebra cheesecake

Carrot “zebra” cheesecake


For those who love carrot cakes and cheesecakes, we offer you to combine two pleasures in one.

Carrot part

  • carrots 180g
  • cane sugar 80g
  • powdered sugar 110g
  • egg 2pc
  • vegetable oil 120ml
  • flour 160g
  • baking powder 1tsp
  • ground cinnamon 1tsp
  • ground nutmeg pinch
  • pecans 50g

Cheese part

  • cream cheese 400g
  • powdered sugar 110g
  • egg 2pc
  • vanilla extract 1tsp
  • whipping cream 120g
  • cornstarch 1Tbs


  1. Preheat the oven to 338F (170C).
  2. Grate carrots on a fine grater.
  3. In a large bowl, combine brown sugar, powdered sugar, eggs and beat until smooth. Add vegetable oil and beat again.
  4. Add flour sifted with baking powder, cinnamon, ground nutmeg, then chopped carrots and chopped nuts to the liquid ingredients, mix the ingredients with a spatula. The carrot part is ready.
  5. In a separate large bowl, combine the cream cheese, powdered sugar, eggs, vanilla extract and cream, mix everything, then add the starch and beat until smooth. The cheese part is ready.
  6. Pour 3/4 of the carrot part into a greased 20-22cm springform pan and smooth the top with a spatula.
  7. Pour 3/4 of the cheese mass onto the carrot base, then pour the remaining carrot dough, and create a pattern on top with a fragmentary creamy, wooden skewer.
  8. Bake the cheesecake in a preheated oven for 55-60 minutes until done. Remove the cheesecake from the oven and let cool at room temperature for about an hour.
  9. Then place in the fridge to cool completely for 4 hours or overnight.