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In advance in the video: 5 tips for the perfect cheesecake
You can't choose between a carrot cake and a cheesecake? Just combine the two! We'll tell you the recipe for a juicy-sweet carrot cake with cheesecake filling.
I love cheesecake and I love carrot cake. No wonder that the combination of both types of cake is the absolute hit!
And the best thing about the carrot cheesecake? Basically, it is very easy to prepare and tastes as if he came fresh from the confectioner. But who now thinks: Phew, cheesecake, carrot cake and also a large layer of frosting on top? In the end, it simply leaves the sweet cream away - the Carrot Cake still tastes awesome. With a frosting, the cake can simply be decorated a little more beautiful for Easter. For example with small marzipan furniture or nuts.
Recipe for a carrot cake with cheesecake filling
At first glance, the ingredient list for the carrot cake with a cheesecake Swirl looks pretty long. Most things of it have long since been in the fridge or the pantry.
It is really important to the ingredients that you turn it out in time: cream cheese, butter and eggs should have all room temperature for baking so that the dough becomes wonderfully creamy.
Ingredients for a springform pan (⌀ 22 cm):
For the Carrot Cake
- 160 g wheat flour type 550
- 1/2 TL baking powder
- 1/2 TL Natron
- 1/2 teaspoon salt
- 1 TL cinnamon, ground
- 1/2 TL Muskatnuspulver
- 100 g of brown sugar
- 100 g white sugar
- 120 ml oil, tasteless
- 1 TL Vanilleextrakt
- 2 eggs (size L)
- 3 medium -sized carrots
- Optional: 80 g nuts, e.g. B. walnuts or pecans
For the cheesecake
- 450 g cream cheese
- 90 g powdered sugar
- 2 eggs (size L)
- 1 TL Vanilleextrakt
For frosting
- 200 g cream cheese
- 80 g soft butter
- 150 g powdered sugar
- 1 PCK. Vanilla sugar
- 1 pinch of salt
This is how the cake combination succeeds:
1. The oven on180 degrees top/bottom heatPreheat. A springform pan (for example this,From Amazon*) Line with baking paper.
2. First we prepare the cheesecake mixture. To do this, stir the cream cheese (room temperature!) With the powdered sugar until creamy. After each other, mix the eggs, finally stir in the vanilla and set aside.
3. For the carrot cake first peel and grate the carrots. Now mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat the two types of sugar, oil, vanilla extract and eggs until frothy in a separate bowl. Mix in the carrot rasp. Finally, mix the flour mixture with the damp ingredients.
4. Now the two cakes are combined. To do this, add about 2/3 of the Carrot Cake dough in the springform pan. Pour half of the cheesecake mixture on top, followed by the rest of the carrot cake and finally topped by the second half of the cheese cake.
5. The whole thing for approx.45-50 minutesPut in the oven. Cover the cake carefully (without touching the dough) with aluminum foil if it gets dark too quickly at the top.
6. Let the finished cake cool completely and then in the refrigerator for about 3 hours. In the meantime mix the frosting. Mix all the ingredients into a smooth cream. Carefully spread and enjoy on the cake shortly before serving.
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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!
