Carrot Biscuit

  • 1 egg
  • 80 grams (2.82 ounces) carrots
  • 80 grams (2.82 ounces) sugar
  • 35 grams (1.23 ounces) butter
  • 90 grams (3.17 ounces) flour
  • 4 grams (0.14 ounces) baking powder
  • Pinch of salt
  • Vanilla to taste
  • 20 grams (0.71 ounces) walnuts


  • 400 grams (14.11 ounces) cream cheese
  • 2 eggs
  • 75 grams (2.65 ounces) cream (30-35%)
  • 7 grams (0.25 ounces) starch
  • 115 grams (4.06 ounces) sugar
  • 90 grams (3.17 ounces) blue cheese

Honey Cream for Decoration

  • 200 grams (7.05 ounces) cold cream cheese
  • 70 grams (2.47 ounces) cold cream (30-35%)
  • 50 grams (1.76 ounces) honey
  • Sugar to taste


  • Two Cake Molds (6.3-inch and 7-inch)

    Make sure to use sturdy, non-stick cake molds to ensure your cakes bake evenly and release effortlessly.

  • Mixer

    A stand mixer works best for whipping up your batter and cream, but a hand mixer will do just fine as well.

  • Spatula

    A silicone spatula is perfect for folding ingredients gently and scraping down the sides of your mixing bowls.

  • Mixer Bowl

    Use a large mixer bowl to comfortably mix all your ingredients without making a mess.


Step 1

Step 1: Prepare the Carrot Biscuit: Tip: Ensure all ingredients are at room temperature. In a deep container, mix 1 egg, finely grated 80 grams (2.82 ounces) of carrots, 80 grams (2.82 ounces) of sugar, and 35 grams (1.23 ounces) of melted butter. Sift in 90 grams (3.17 ounces) of flour with 4 grams (0.14 ounces) of baking powder. Add a pinch of salt and vanilla to taste, then whip until smooth. Stir in 20 grams (0.71 ounces) of ground walnuts. Tip: Make sure the walnuts are finely ground for a smoother texture. Bake at 340-356°F (170-180°C) under foil. Remove the foil after 15-20 minutes, and continue to bake until a skewer comes out dry (approximately 30-35 minutes). Let it cool.

Step 2

Step 2: Prepare the Cheesecake: Tip: Bring the cream cheese to room temperature an hour before starting. In a saucepan, heat 75 grams (2.65 ounces) of cream and 90 grams (3.17 ounces) of blue cheese until the cheese is completely melted. Cool it down. In a separate bowl, add 115 grams (4.06 ounces) of sugar and 7 grams (0.25 ounces) of starch to the cream cheese. Whip until smooth. Add eggs one at a time, mixing with a silicone spatula. Finally, add the cooled cream and blue cheese mixture, and mix until smooth. Carefully trim the top of the carrot biscuit, then layer the cheesecake mixture on top using a pastry bag. Bake at 230-250°F (110-120°C) for 50-60 minutes, until just set with a slightly wobbly center. If the middle swells, lower the temperature. Cool the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Step 3

Step 3: Prepare the Honey Cream for Decoration: Tip: Make sure the cream cheese and cream are cold for better whipping results. In a mixer bowl, whip 200 grams (7.05 ounces) of cold cream cheese, 70 grams (2.47 ounces) of cold cream (30-35%), and 50 grams (1.76 ounces) of honey on medium speed. Add sugar to taste. Then, increase the speed to high and whip for about 1 minute until fluffy.


When it comes to serving this delightful carrot biscuit cheesecake, the sky's the limit! 🎉

**Serve with Fresh Berries:** Add a handful of mixed berries on top for a burst of color and flavor. The tartness of raspberries, blueberries, and strawberries pairs beautifully with the creamy cheesecake and subtle sweetness of the carrot biscuit.

**Drizzle with Caramel Sauce:** For an extra touch of indulgence, serve your cheesecake slices with a generous drizzle of caramel sauce. This will add a luscious, buttery note that complements the cake's rich flavors.

**Pair with a Hot Beverage:** A slice of this cheesecake goes wonderfully well with a hot cup of coffee or tea. If you're feeling adventurous, a spiced chai latte can add an extra layer of warmth and spice to your delightful dessert experience.

**Get Creative with Garnishes:** Feel free to sprinkle some crushed walnuts or a light dusting of powdered sugar for decoration. You can even add some little edible flowers for a beautiful and elegant presentation! 🌸


Craving this dessert but need a gluten-free or vegan version? We’ve got you covered! 🌱

Gluten-Free: Swap out the regular flour for a 1:1 gluten-free baking blend. Make sure your baking powder is also gluten-free. These simple changes will keep your cake just as delicious and airy without the gluten.

Vegan: Replace the egg in the carrot biscuit with a flax egg (mix 1 tablespoon ground flax seeds with 3 tablespoons of water and let it sit until it gels). Substitute the butter with a vegan butter alternative. For the cheesecake portion, use vegan cream cheese and swap out the eggs for a combination of 1/4 cup applesauce or silken tofu per egg. For the honey cream, simply replace the honey with maple syrup or agave nectar and use vegan cream cheese and a vegan heavy cream alternative.


  • Why did my cheesecake crack?

    Cheesecake can crack for several reasons, such as overmixing the batter or baking at too high a temperature. Be gentle when mixing and keep an eye on your oven temperature to avoid this common issue.

  • How can I tell when my cheesecake is done?

    The center of the cheesecake should have a slight wobble when you gently shake the pan, but the edges should be set. It will continue to firm up as it cools.

  • Can I make this recipe in advance?

    Absolutely! Both the carrot biscuit and the cheesecake can be made a day ahead and stored in the refrigerator. Just assemble and decorate before serving.

  • How can I avoid a soggy sponge cake bottom?

    Ensure your carrot biscuit is fully wrapped in plastic wrap and properly cooled in the fridge to maintain its structure before layering with cheesecake. Also, avoid overbaking the biscuit to keep it moist but not soggy.

  • What's the best way to store leftovers?

    Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

  • Can I freeze slices for later?

    Yes! You can freeze individual slices of the cheesecake. Wrap them in plastic wrap, then place them in a freezer-safe container or bag. They should last for up to a month. Thaw in the refrigerator before serving.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 350-400 calories per serving.
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:21g