Most will agree that the most delicious in carrot cake is cream from cream cheese, so it’s quite appropriate to replace it with thick a layer of cream cheesecake. Of these two classic cakes it turns out a stunning “hybrid” dessert – carrot cheesecake cake. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Carrot cake
- 1/2 tbsp. walnuts, plus chopped nuts for serving
- 1 tbsp. premium flour
- 1 tsp baking powder
- 3/4 tsp soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. Sahara
- 2 large eggs
- 1.5 tbsp. grated carrots (2-3 medium carrots)
Cheesecake
- 3 packs (225 g each) of cottage cheese, softened
- 2/3 Art. sour cream
- 2/3 Art. granulated sugar
- 3 large eggs
- 3 tbsp. l flour
- 1 tsp lemon zest plus 2 tbsp. l juice (from 1 lemon)
- 1 tsp vanilla extract
Sour cream
- 1/2 tbsp. powdered sugar
- 2 tbsp. l sour cream
- 1/4 tsp vanilla extract
- A pinch of salt
Recipes with similar ingredients: premium flour, carrots, cheese cottage cheese, walnuts, eggs, sour cream, lemon zest, vanilla extract, icing sugar, ground ginger, cinnamon
Recipe preparation:
- Set the grid in the middle of the oven and turn on the preheat up to 180 ° C. In a baking sheet with sides, spread 1/2 tbsp. walnuts and bake for 10-12 minutes. until golden brown. Let it cool then chop finely.
- In a large bowl, combine nuts, flour, baking powder, soda, cinnamon, ginger and 1/4 tsp salt. In a separate bowl, mix whisk butter, sugar and eggs, then stir in the carrots. Add mixing, carrot mass to flour.
- Carrot cake. Pour into a detachable mold of 22 cm. (Not lubricating it with oil) and tap it on the table to level it dough. Bake for 20-25 minutes, until the cake is springy when pressure, and the toothpick will not remain dry after piercing in the center. Cool completely. Carrot cake cook the day before use and keep in shape.
- Whisk with a stationary mixer with a blade attachment cream cheese, sour cream and granulated sugar for about 5 minutes. to cream homogeneous mass. If necessary, scrape the mixture from the walls bowls. Add eggs one at a time, beating well each time. Add flour, vanilla, zest and lemon juice, beat for about 1 min.
- Cheesecake Preheat the oven to 180 ° C. Pour the mixture for cheesecake on a ready-made carrot cake. Wrap the bottom and sides of the mold a large piece of foil. Place in a roasting pan or large pan for bake and pour water so that it reaches the middle of the mold with with a cake. Bake for about 1 hour until the cheesecake is pale yellow colors, with a slightly swaying center.
- Turn off the heat and leave the cake in the hot oven for 30 minutes. Take out, walk with a sharp knife around the edges and give completely cool on a wire rack. Cover and refrigerate for 8 hours or for the night.
- Sour cream Mix whisk sugar powder sour cream, vanilla and salt. Spread cream on top of cheesecake.
- Sprinkle the top with chopped walnuts in the form of an ornament. Refrigerate for at least 30 minutes before serving. Chop slices and serve.
