Winter coconut cheesecake with candied walnuts

Ingredients

Carrot sponge cake

1 egg (1 pc)

50 grams (1.76 ounces) sugar

5 grams (0.18 ounces) Dr. Oetker vanilla sugar

40 grams (1.41 ounces) carrots, finely grated

35 grams (1.23 ounces) flour

1.8 grams (0.06 ounces) baking powder

10 grams (0.35 ounces) coconut flour

0.5 teaspoon cinnamon

30 grams (1.06 ounces) walnuts, chopped

Cheese layer

540 grams (19.05 ounces) cream cheese

90 grams (3.17 ounces) eggs (approx. 2 large eggs)

50 grams (1.76 ounces) coconut paste

110 grams (3.88 ounces) fine sugar

80 grams (2.82 ounces) heavy coconut cream (or 33-35% regular cream)

Candied walnuts for decorating

60 grams (2.12 ounces) walnuts

30 grams (1.06 ounces) sugar

Instructions

Step 1

Step 1: Whip the egg and both types of sugar into a fluffy, thick mass. For best results, make sure the eggs are at room temperature.

Step 2

Step 2: Add the finely grated carrots and stir to combine. Finely grated carrots will blend better into the batter.

Step 3

Step 3: Sift the flour with the baking powder and cinnamon, then add to the mixture. Stir in the chopped walnuts.

Step 4

Step 4: Cover a 16 cm (6.3 inches) ring with foil at the bottom and place a circle of baking paper inside the ring. Transfer the batter into the prepared ring and place it on an oven rack.

Step 5

Step 5: Bake in a preheated oven at 175C (347F) for about 30 minutes or until a skewer inserted into the center comes out clean. Oven temperatures may vary; keep an eye on the cake towards the end of the baking time.

Step 6

Step 6: Let the cake cool without removing it from the ring.

Step 7

Step 7: Using a whisk, mix the cream cheese with the eggs, sugar, and coconut paste until the mixture is smooth and homogeneous. Ensure that all ingredients are at room temperature for easier mixing.

Step 8

Step 8: Pour in the heavy cream and stir gently to combine.

Step 9

Step 9: Pour the cheese mixture onto the cooled cake layer and place it on the middle oven rack. Place a baking tray with water on the lower rack to create a steam environment.

Step 10

Step 10: Bake the cheesecake at 115C (239F) for 1 hour 45 minutes.

Step 11

Step 11: Once baked, let the cheesecake cool in the oven. Then place it in the fridge overnight. The next morning, remove the cake from the ring by running a thin knife around the edge and gently lifting the ring. Allowing the cheesecake to set overnight improves its texture and flavor.

Step 12

Step 12: Prepare a silicone mat in advance. Heat the walnuts in the oven at 50C (122F).

Step 13

Step 13: In a heavy-bottomed pan, melt the sugar over medium heat without stirring until about 30% of the granules remain.

Step 14

Step 14: Once the sugar is melted and turns a caramel color, add the warm walnuts and stir quickly to coat them evenly. At first, the caramel will be stringy but will become smooth as the temperature equalizes.

Step 15

Step 15: Transfer the candied walnuts to the silicone mat, spreading them evenly. Let them cool and then separate any clumps. Be careful while working with hot caramel to avoid burns.

Step 16

Step 16: Decorate the cheesecake with the candied walnuts and enjoy!

Servings

✨ The beauty of this Carrot Cake Cheesecake is its versatility in **serving** options. Fresh out of the fridge, slice into indulgent pieces and serve with a dollop of whipped cream. For a fancy touch, add a sprinkle of **cinnamon** or a drizzle of **caramel sauce**. 🍮

💡 Want to make it even more special? Create a dessert platter with **fresh fruits** like strawberries, blueberries, or kiwi slices. Their natural tartness pairs beautifully with the rich and creamy cheesecake. 🍓🍇🥝

🎉 Perfect for every occasion! Whether it’s a quiet *family gathering* or a *celebration*, this dessert is a guaranteed crowd-pleaser. Pair it with hot coffee, tea, or even a chilled glass of dessert wine for an extra touch of sophistication. 🍮☕🍷

Equipment

Whisk

Essential for blending the cream cheese mixture smoothly. Make sure it's sturdy enough to handle thicker batters.

Hand Mixer

Whips eggs and sugar into a fluffy, thick mass. A stand mixer with a whisk attachment works well too.

16 cm (6.29 inches) Cake Ring

Creates a perfect circular shape. Cover the bottom with foil to prevent leaking and use baking paper for a non-stick surface.

Baking Tray

A shallow tray of water under the cheesecake adds moisture to prevent cracks.

Silicone Mat

Excellent for cooling the candied walnuts without sticking.

Heavy-Bottomed Pan

Helps in evenly melting sugar for caramelizing the walnuts.

Variations

If you're looking to make this lovely treat **gluten-free**, swap the regular flour with your favorite gluten-free flour blend. Make sure it's a 1:1 substitute so you don’t need to adjust any other measurements. 🌾🚫

🌱 **Vegan version on your mind?** No problem! Replace the *eggs* with a flaxseed or chia seed mixture (1 tbsp ground flax/chia + 3 tbsp water per egg). Use a vegan cream cheese and opt for coconut or almond-based cream in place of heavy cream. And voila! You've got a heavenly dessert that fits your dietary preferences. 🥥🌰

Faq

How do I know when my carrot cake layer is done?
Insert a skewer into the center of the cake. If it comes out clean, your cake is done!
How do I prevent my cheesecake from cracking?
Use a water bath by placing a baking tray with water on the lower rack. This keeps the cheesecake moist and prevents cracks.
Can I use pre-grated carrots?
Yes, but freshly grated carrots add a better texture and moisture to the cake layer.
How can I make sure my caramel separates nicely from the silicone mat?
Ensure the walnuts are warm when you add them to the caramel. Also, make sure to spread them evenly on the silicone mat and let them cool completely.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cake actually tastes even better the next day!
Can I freeze my Carrot Cake Cheesecake?
Yes! Wrap the cheesecake tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months.