Cheesy carrot cake or carrot cheesecake

Holidays and special days12 people
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By Ángela

Great cheesecake with the sweet touch of carrots. A different texture is achieved because it has carrot in two textures, on the one hand in puree (previously boiled) and on the other, raw and grated. The base is special that we make it with cookies as always, but we add ground nuts (better if they are pecans). A delight that you can finish with mascarpone glaze.

Carrot Cheesecake

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This Carrot Cheesecake recipe adds the touch that this dessert often lacks. It's delicious!

Carrot Cheesecake
  • Ángela
  • Kitchen: cuisine
  • Recipe type: holidays and special days
  • Rations: 12
  • Total time:

Ingredients

  • 1/2 cup of walnuts crushed with a food processor (optional)
  • 1 of 1 1/2 cups of ground cookies. (Use a cup of if you put the ground walnuts. Increase the amount to 1 1/2 cups, if you do not add them)
  • 1/4 cup of sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, melted (let cool)
  • 3 tubs of soft spreadable cheese
  • 1 1/4 cups sugar
  • 2 tablespoons brown sugar
  • 3 eggs
  • 1/4 cup of fresh cream
  • 2 tablespoons of cornstarch (cornstarch)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon of lemon juice
  • 1 teaspoon of cinnamon powder
  • 1 pinch of nutmeg
  • 1/8 teaspoon ground ginger
  • 3/4 cup carrot puree (steamed and mixed with 2 tablespoons of water)
  • 1/2 cup finely grated carrots (about 3 medium carrots grated through the small holes on a grater)

Preparation

  1. Heat the oven to 180 degrees.

  2. Combine the walnuts, crushed cookies, 1/4 cup of sugar, and 1/2 teaspoon of cinnamon in a bowl.

  3. Add the butter and work until well incorporated, transfer to a baking dish and press on the bottom. Bake 10 min.

  4. In a large bowl, beat the cream cheese and sugar until smooth.

  5. Add the eggs, beat on low speed (in a mixer or with the mixer) until just combined. Add the cream, cornstarch, vanilla, lemon juice, cinnamon, nutmeg and ginger. Add the carrots (boiled and pureed) and the grated ones.

  6. Pour the cheese mixture over the cookie base and bake at 189ºC for 55-65 minutes or until the center is firm (it shouldn't shake a lot when we shake the mold).

  7. Let cool completely on a wire rack, then refrigerate for at least four hours before serving.

Image and adaptation: heatovento350


Discover other recipes of: Holidays and Special Days, Desserts for Children, Cheese Recipes

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