I’m lying down day dreaming about my favourite desserts…yes I do that sometimes! :) …and I want to try something different. My thoughts go to carrot cake and cheesecake and combining them into one! What? Yes…combining them into one cake! :) After all, carrot cake is generally covered with cream cheese, so I think cheesecake and carrot cake together would go really well. As I am thinking this, I start searching online because I’m sure someone somewhere has already done it…I love what I find. And the technique seems simple enough.  The thing is, I love my cheesecake recipe and I love my carrot cake recipe; so I decide to combine my recipes rather than trying something new.

You can see below that I tried to get a swirl look when the cake was sliced, but the cheesecake and carrot cake separated from each other perfectly during the baking process; every time I make this, I still go into giving it a swirled look…if I do ever get successful, I’ll post the pictures here! :)

I topped it with a whipped cream/cream cheese frosting (that is currently my go-to frosting for light cakes)..and voila! Carrot Cake Cheesecake! :))

 

GreasePan

Grease bottom and sides of a 9-inch springform pan; dust pan with flour until the bottom and sides are all covered

 

Preparing the Carrot Cake:

CarrotCake

1. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium bowl. Add the sugar and whisk the dry ingredients until combined.

2. In a separate bowl, whisk the oil, water, eggs and vanilla until well combined.

3. Add the wet ingredients to the dry ingredients and beat with a whisk.

4. Finally add the shredded carrots and whisk until all the ingredients are combined.

 

Preparing the Cheesecake:

Cheesecake

5. In a large bowl, combine the cream cheese, whipping cream (heavy), labnah, thick cream, sifted corn starch, cinnamon sugar and beat well until smooth and creamy.

6. Whisk the eggs and vanilla lightly and gradually add to the cream cheese mixture. Beat well on medium/high speed for 2 – 3 minutes until the mixture is thick.

 

Assembling the cake batters:

CarrotCakeCheesecake

(You can opt to pour in all the carrot cake batter onto the bottom of the pan and then carefully pour all of the cheesecake batter on top. It doesn’t really make much of a difference after it’s been baked. But maybe you’ll get lucky with the swirled look!)

7. Pour about 1 cup of the carrot cake batter onto the bottom of the pan.

8. With an ice-cream scoop or a spoon, place the cheesecake batter all around the surface of the carrot cake batter, leaving space between each scoop of batter.

9, 10. With a spatula, carefully spoon the rest of the carrot cake batter over the cheesecake batter.

11. Carefully scoop the remaining cheesecake batter onto the carrot cake batter.

12. Smoothen the top with a spatula and bake in a preheated oven for 50 – 60 minutes, until the top sets and jiggles only in the centre when you gently shake the pan. Cool to room temperature; refrigerate for at least 6 hours.

 

Preparing the Cream cheese frosting:

CreamCheeseFrosting

13. In a medium bowl combine the cream cheese and granulated sugar.

14. Mix well using a rubber spatula.

15. In a separate clean bowl, beat the whipping cream (heavy cream) with an electric beater until thick and stiff peaks form when you pull the beaters out.

16. Carefully fold the cream cheese into the whipped cream and keep folding gently until thoroughly combined.

 

Frosting the Cake:

CoveringCake

17. Crumb coat the sides and top of the chilled cheesecake with a thin coating of frosting.

18. Using a wilton #12 tip, pipe small mounds all over the cake.

 

 

Carrot Cake Cheesecake

 

Carrot Cake Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
 
A combination of my favourite cakes; carrot cake and cheesecake..topped with a light and delicious cream cheese whipped cream frosting
Ingredients
Carrot Cake
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ teaspoon ground cinnamon (cinnamon powder)
  • ¾ cup sugar
  • 2 eggs, room temperature
  • ½ cup vegetable oil
  • ¼ cup water, room temperature
  • 1 carrot, finely shredded
Cheesecake
  • 1 pack (8 oz) Philadelphia cream cheese, softened at room temperature
  • ½ cup heavy cream (whipping cream), room temperature
  • ¼ cup labnah, room temperature
  • 1 pack (170 grams) thick cream, room temperature
  • ½ cup sugar
  • 1 tablespoon corn starch, sifted
  • ½ teaspoon ground cinnamon (cinnamon powder)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
Cream Cheese Whipped Cream Frosting
  • ½ pack (4 oz.) cream cheese, softened at room temperature
  • ¼ cup granulated sugar
  • 1 cup whipping cream (heavy cream), chilled
Instructions
  1. Preheat oven to 175C (350F)
  2. Grease bottom and sides of a 9-inch springform pan; dust bottom and sides of pan with flour
Prepare the Carrot Cake:
  1. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium bowl. Add the sugar and whisk the dry ingredients until combined.
  2. In a separate bowl, whisk the oil, water, eggs and vanilla until well combined.
  3. Add the wet ingredients to the dry ingredients and beat with a whisk.
  4. Finally add the shredded carrots and whisk until all the ingredients are combined.
Prepare the Cheesecake:
  1. In a large bowl, combine the cream cheese, whipping cream (heavy), labnah, thick cream, sifted corn starch, cinnamon, and sugar, and beat well until smooth and creamy.
  2. Whisk the eggs and vanilla lightly and gradually add to the cream cheese mixture. Beat well on medium/high speed for 2 - 3 minutes until the mixture is thick.
Assemble the Cake Batters
  1. Pour about 1 cup of the carrot cake batter onto the bottom of the pan.
  2. With an ice-cream scoop or a spoon, place the cheesecake batter all around the surface of the carrot cake batter, leaving space between each scoop of batter.
  3. With a spatula, carefully spoon the rest of the carrot cake batter over the cheesecake batter.
  4. Carefully scoop the remaining cheesecake batter onto the carrot cake batter.
  5. Smoothen the top with a spatula.
  6. Bake in a preheated oven for 50 - 60 minutes, until the top sets and jiggles only in the centre when you gently shake the pan.
  7. Cool to room temperature; cover the cheesecake refrigerate for at least 6 hours.
  8. When the cheesecake is chilled, loosen the edges of the cheesecake with a thin sharp knife and remove the sides of the springform pan. Refrigerate until ready to frost.
Prepare the Frosting:
  1. In a medium bowl combine the cream cheese and granulated sugar.
  2. Mix well using a rubber spatula.
  3. In a separate clean bowl, beat the whipping cream (heavy cream) with an electric beater until thick and stiff peaks form when you pull the beaters out.
  4. Carefully fold the cream cheese into the whipped cream and keep folding gently until thoroughly combined.
Frost the Cheesecake:
  1. Crumb coat the sides and top of the chilled cheesecake with a thin coating of frosting.
  2. Using a wilton #12 tip, pipe small mounds all over the cake.

 

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