Carrot cake cheesecake

    10 hours 40 min

    This decadent cake has one layer of carrot cake and one layer of cheesecake, topped with an almond flavoured cream cheese icing.

    3 people made this

    Serves: 16 

    • Cheesecake
    • 675g cream cheese, at room temperature
    • 200g caster sugar
    • 4 eggs
    • 225g soured cream
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons plain flour
    • Carrot Cake
    • 165g dark brown sugar
    • 160ml rapeseed or vegetable oil
    • 1 egg
    • 125g plain flour
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 120g grated carrots
    • 40g chopped walnuts
    • Cream cheese icing
    • 250g icing sugar
    • 120g cream cheese
    • 1 teaspoon almond extract

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:9hr chilling  ›  Ready in:10hr40min 

    1. Position the oven racks in the centre and lower third of the oven. Preheat oven to 180 C / Gas 4. Fill a roasting tin halfway with water and place in the lower rack in the oven. Lightly grease the inside of a 23cm springform cake tin.
    2. Beat 675g cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add caster sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat soured cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
    3. Beat brown sugar and oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 125g flour, cinnamon, baking powder and salt; beat until mixture is combined. Fold grated carrots and walnuts into the mixture.
    4. Spread carrot cake mixture in the prepared cake tin; top with cheesecake mixture. Place tin on the rack above the roasting tin with water in the oven.
    5. Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of the tin with foil if browning too quickly. Cool for 10 minutes.
    6. Run a knife around the edge of the tin to loosen cake; cool to room temperature in tin on a cooling rack. Refrigerate for at least 8 hours. Remove the outside of the springform tin.
    7. Beat icing sugar, 120g cream cheese and almond extract together in a bowl using an electric mixer until icing is smooth. Spread icing on top of cheesecake layer.

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