Carrot Cake Cheesecake

Labels: { , }

Smooth and rich cheesecake, for me, is always a delightful treat. I usually would bake my cheesecake with bain marie (BAN-mah-REE) to prevent cracking but the moisture of this carrot cake helps to keep the cheesecake part from cracking.
Recipe adapted from Ultimate Cheesecake (E-cookbook Library)

CrustCarrot CakeFilling
  1. Mix crumbs, sugar, butter and milk and press onto the bottom of a 26-cm spring form pan. Preheat the oven to 180C/350F.
  2. Using your hand mixer, beat the cream cheese, Quark, and sweetened condensed milk until smooth. Add the cornstarch, eggs, lemon juice, and salt. Beat until smooth. Set aside.
  3. Whip together the oil, sugar, and eggs until well combined. Mix in the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and mix until well combined. Add in carrots, walnuts and raisins. Pour the carrot cake batter onto the crust. Spread evenly.
  4. Drop the cheesecake mixture atop and bake in the lower rack of the hot oven for about 55 minutes. Turn off the oven and let cake cool in oven with door ajar for 1 hour. Remove from oven and let cool completely. Chill overnight.

2 comments:

Nila Rosa 8/3/09 07:17

I love carrot cake. It's what I usually get on my birthday. I may have to try this instead for my birthday this year.

[Reply]
Joie de vivre 8/3/09 21:39

I think I just went into shock a little from thinking about how awesome this cake must be. My hubby's two favorites...melded into one. Brilliant!

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top