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
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.
Instructions
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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. 🍮☕🍷
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.