Carrot cake cheesecake
Velvety smooth cheesecake meets classic carrot cake! A dessert worth repeating, this cheesecake contains layers of spiced carrot cake and cheesecake all in one bite. It’s sure to be a hit with all of your guests.
Ingredients
Method
Ingredients
- 500g cream cheese, softened
- ⅔ cup caster sugar
- 2 Tbsp cornflour
- ¼ cup sour cream
- 6 eggs
- 2 cups brown sugar
- 1 cup oil
- 1 tsp vanilla extract
- 2 cups self raising flour
- 2 tsp cinnamon
- 2 tsp mixed spice
- 1 tsp baking soda
- 2 cups grated carrots
Method
- Preheat your oven to 180°C. Grease and line the base and sides of a 24cm springform cake tin.
- To make the cheesecake, beat cream cheese and caster sugar until smooth. Mix in cornflour, then add sour cream and mix until combined. With the mixer running, add one egg and mix until fully incorporated, then add one more egg and mix until well combined.
- To make the carrot cake, beat brown sugar, oil, vanilla and the remaining eggs until smooth. Sift in self raising flour, cinnamon, mixed spice and baking soda. Mix to combine, then stir through the carrots.
- Spoon a third of the carrot cake mixture into the tin, followed by a third of the cheesecake mixture. Repeat, until you’ve used all the mixtures. Place in the oven to bake for 1 hour 35 minutes or until set with a slight wobble and a skewer inserted in the centre comes out clean. Cover with foil if browning too quickly. Allow it to cool to room temperature, then refrigerate for a minimum of 4 hours.
- Serve and enjoy.
Tips:
- Make it extra indulgent with a cream cheese icing, caramel drizzle and walnuts!
- To make cream cheese icing, beat 150g softened cream cheese and three tablespoons of softened butter until smooth. Sift in 2 cups of icing sugar and mix until thick. Spread over the cooled cheesecake, drizzle over store bought caramel sauce and sprinkle with chopped walnuts.