Carrot Cake Cheesecake

I’m not even sure how to introduce this recipe to you, it’s a little different. It’s a hybrid bake, called a carrot cake cheesecake.

I know you’re probably thinking this isn’t hybrid or special – it may not be but it’s very different. Starting with a carrot cake base topped with a baked cheesecake layer – the weirdest thing is that it’s all baked at the same time and doesn’t dry out or leave any parts raw. You’d be expecting something to over or under bake, considering usually these bakes gave different times and oven temperatures.

This was initially going to be a Spring time bake but with me not having time to edit and make blog posts, its found itself a space in the summer period instead.

I’m not saying you have to make this but if you like carrot cake and cheesecake separately, you’ll really enjoy this treat.

Anyway, lets get started, shall we?

 

Ingredients

Carrot Cake:

75g butter, at room temperature.

75g light brown sugar.

2 eggs.

1 tsp vanilla extract.

1/2 tsp orange extract (I used an oil based one but zest would work equally).

75g self raising flour.

1/4 tsp baking powder.

1 tsp ground cinnamon.

1/2 tsp ground ginger.

1/4 tsp ground nutmeg.

20g raisins (or sultans) optional.

75g carrot, grated.

 

Cheesecake Layer:

250g soft cheese, at room temperature.

75g granulated sugar.

20g plain flour.

90ml sour cream.

2 eggs.

1-1.5 tsp vanilla extract.

 

Method:

Before you get started on any element of the recipe, I’d recommend doing some prep – weighing up your ingredients, lining your 6 inch cake tin, preheating your oven to 160˚c and getting any equipment you may need such as a hand mixer and mixing bowls. I also recommend preheating your oven to 180˚cv- don’t forget to line the base and side of a deep sided 6 inch cake tin.

For this recipe, I like to start on the base first, which is the carrot cake layer.

Take a mixing bowl and place in the butter and sugar and beat together until they are lighter and fluffier in colour and consistency.

Then add in your eggs, one at a time, beating well in-between each addition. Then you can add in the vanilla and orange extracts – mix well until they are combined into the mix.

Now add in the the flour, baking powder and ground spices – mixing just until everything is combined, try your best not to over mix the cake batter at this point.

Add in the greater carrots and raisins, then mix until they are fairly distributed throughout the batter.

Take your lined 6 inch cake tin and pour the cake batter into it and level it out as best as you can, set aside until needed a little later on.

Now its time for the cheesecake layer, which is super easy.

Simply take the soft cheese, granulated sugar, plain flour, sour cream, eggs and vanilla extract and place them all into a medium-large mixing bowl and mix together on a medium-high speed until all of the ingredients are very well combined (you can’t see a trace of a single ingredient) – try your bets not to over mix the cheesecake mixture as it contains flour and could result in a tougher textured cheesecake than needed.

Take their cake tin with the carrot cake batter in the base and gently pour the cheesecake filling, level it out by lightly jiggling the tin. Cover the top with some tin foil and place into a preheated oven and bak for 40-45 minutes or until theres a slight jiggly in the centre.

Remove from the oven, allow to cool fully before you attempt to slice it. I let mine come to room temperature, then place into the fridge for about 4-6 hours.

Slices into 6 (our more, less, depending on how many portions you’d like) and enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.