Carrot Cheesecake
4 servings
120 minutes
Carrot cheesecake is an amazing combination of traditional carrot cake and delicate cream cheese, embodying a harmony of flavors and textures. This dessert originates from America, where carrot cake gained popularity in the 20th century. The flavor of the cheesecake is rich, with subtle hints of spices—cinnamon, ginger, and nutmeg—that beautifully complement the sweetness of carrots and the richness of cream cheese. Nuts and raisins add a pleasant texture and a light caramel note. This cheesecake is not only incredibly delicious but also versatile—it can be served as a morning dessert with a cup of coffee or as an elegant finish to a festive dinner. The mascarpone and condensed milk cream gives it airiness and lightness, while a night in the fridge makes it perfectly soaked and rich.
1
Preheat the oven to 160 °C.
2
Mix the dry ingredients: sifted flour, baking powder, cinnamon, ginger, nutmeg, and cloves.
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
3
Beat the eggs with a mixer until thick foam forms, gradually add sugar, then pour in vegetable oil and milk.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Vegetable oil: 125 ml
- Milk: 60 ml
4
Combine the flour mixture and the egg mixture, gently mix everything, add carrots, nuts, and raisins. Do not knead the dough too much; it is important that it is uniform.
- Carrot puree: 270 g
- Nuts: 30 g
- Raisin: 20 g
5
Pour the batter into a mold, preferably a springform. Bake in the oven for 30-35 minutes. Check readiness with a toothpick. Let the finished cake cool.
6
Whip the cream cheese (e.g., mascarpone) with condensed milk until smooth. Add vanilla and lemon juice. The mixture should be thick enough.
- Cream cheese: 250 g
- Condensed milk: 1 jar
7
Spread the cheese mixture on the carrot cake. Smooth it out carefully and refrigerate overnight for soaking. Decorate as desired.