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
Instructions
- Preheat the oven to 338F (170C).
- Grate carrots on a fine grater.
- In a large bowl, combine brown sugar, powdered sugar, eggs and beat until smooth. Add vegetable oil and beat again.
- 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.
- 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.
- Pour 3/4 of the carrot part into a greased 20-22cm springform pan and smooth the top with a spatula.
- 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.
- 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.
- Then place in the fridge to cool completely for 4 hours or overnight.
