|
Carrot Cheesecake: Preheat
your oven to 375 degrees F (190
degrees C) and place the oven rack in the center of the oven. Butter, or spray
with a non stick vegetable spray, a 9 x 3
inch (23 x 7.5 cm) round springform pan and line the bottom of the pan with a circle
of parchment
paper.
Cheesecake Topping: In your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
cream cheese and sugar, on medium low speed, until smooth. Add the egg and
vanilla extract and beat, on medium low speed, just until creamy and smooth.
Scrape down the sides and bottom of your bowl as needed. Beat in the sour cream until smooth. Set aside while you make
the Carrot Cake batter.
Carrot Cake:
Place the pecans or walnuts on
a baking sheet and bake
for about 6 - 8 minutes or until lightly brown and
fragrant. Let cool and then chop coarsely.
Peel and grate
the carrots.
In a separate bowl, whisk
or sift
together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat,
on medium high speed, until the batter is thick and light colored (about 2 to 3
minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat
until thoroughly combined. Add the flour mixture and beat
just until
incorporated. With a rubber spatula
fold in the grated carrots and chopped
nuts. Place the batter in the pan, smoothing the top with the back of a
spoon or offset spatula. Carefully spoon dollops (or you can use a piping bag
fitted with a large plain tip) of the Cheesecake Topping on
the top of the cake and smooth with the back of a spoon or offset spatula.
Bake
about 40 to 50 minutes
or until the Cheesecake Topping is set and is starting to brown (a toothpick
inserted into the center of the carrot cake will come out clean).
Remove from oven and let
the cakes cool on a wire rack. After 10 minutes release the sides of the
springform pan and let cool completely. Leftovers can be covered and stored in
the refrigerator about 3 to 4 days. Can be served at room temperature or cold.
Makes one - 9 inch (23
cm) cake.
View comments on this recipe on YouTube
|
