This sort of combo-sweets make drive me crazy!! Do not tell me that you don’t die out of curiosity just by reading the title. Cheesecake and carrot cake joined in one cake, Oh my God! It is possible and you can check it if you keep reading 😉
It’s the second time I post a double dessert on the blog. The first recipe of the same style was this brownie-tiramisú. One of the most delicious things I’ve ever tasted. In that post I already explained a little what kind of rejoicing cause me this type of recipe. I know, it might be like a kind of culinary fetish but the fact is, just by thinking of two sweets that I like together in one single cake makes me feel a rush of tremendous happiness.
Exactly what happened to me when I saw the recipe published on the “marialunarillos” blog, that it was just reading the title and I said to myself: “Raqueeeeeel go, go, go we have to do it NOW” It jumped right straight to the first position of my list of pending recipes and the day after I was already buying the ingredients.
So with the excuse that there are only a few days left for Easter, I thought about decorating it with those cute little carrots and so I’ll sell it as an Easter recipe. But come on, you can do it whenever you want, just ignore the Easter decoration because, for doing the pig any time of the year is good.
“For doing the pig, any time of the year is good“ – R. Ramos, 2018. This phrase should go into some famous quotes book or something…
OK I stop it and I’ll leave you with the recipe because I cannot tell you anything about my life, this time without news or anything fun to tell (finally!! I needed a break …) And I think I don’t have to tell you about the recipe. I am sure that you have already eaten carrot cake or cheesecake, you can imagine how both will taste together.
And if not, then the best way to guess is to do this recipe 🙂 I leave you with it !!
Carrot Cake Cheesecake
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Loading...Ingredients
- CHEESECAKE:
- 225 g of cream cheese (Philadelphia type)
- 125 g sugar
- 50 g flour
- 2 eggs
- 1 tsp vanilla extract
- 120 ml sour cream
- CARROT CAKE:
- 160 g flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 120 ml vegetable oil
- 125 g sugar
- 60 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cups grated carrot
- 1 cup of chopped walnuts
- GLAZE:
- 60 g cream cheese (Philadelphia type)
- 160 g icing sugar
- 85 ml sour cream
- Whole walnuts and mini carrots to decorate.
Instructions
Preheat the oven to 170 ° C and grease a mold about 21 cm in diameter.
For the cheesecake, beat the cream cheese with the sugar until there is a homogeneous mixture. Add the rest of the liquid ingredients by beating until they are integrated. Finally add the flour and beat just until there are no lumps.
To prepare the carrot cake, grate the carrot and reserve. Sift the flour with the rest of the dry ingredients in a bowl and reserve. In another bowl, beat the sugar with the oil and eggs until combined. Add the vanilla essence and beat a few more seconds.
Add the dry ingredients to the dough mixing until there are no lumps. Finally add the grated carrot and the chopped nuts and mix until they are evenly distributed.
Pour 1 1/2 cups of the carrot cake mixture into the mold and spread it all over the base. Then pour gobs of cheese mixture, about a third of the amount, over the entire surface. Then we pour the rest of the carrot cake mixture and finish with the rest of the cheese mixture, until it completely covers the carrot cake dough.
Bake at 170ºC for about 50 minutes. If the surface is too brown, cover with aluminum foil. Remove from the oven and allow to cool completely without demolding. Refrigerate for a minimum of 4 hours to finish curdling.
To prepare the glaze, beat all the ingredients with the rods until the mixture becomes quite white and takes air. Pour the glaze over the cake and decorate just before serving.
Sweet dreams,
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