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For the cheesecake
For the carrot cake
For the topping
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm springform pan.
- Beat the cream cheese, sugar and flour until well combined.
- Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.
- Forcefully tap the bowl against a countertop a few times to release air bubbles; this helps the mixture remain thick and creamy. Set the mixture aside.
- In a small mixing bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg.
- In a separate mixing bowl, beat the oil, sour cream, sugars, eggs and vanilla until pale.
- Combine the wet and dry ingredients until well blended. Stir in the carrots until evenly distributed. Tap this bowl forcefully against the counter to release air bubbles.
- Pour half of the cake batter into the pan and spread into an even layer.
- Use a tablespoon to dollop half of the cheesecake mixture over the cake layer — do not swirl or spread it.
- Spoon the remaining carrot cake mixture over cream cheese layer, then drizzle over the remaining cheesecake mixture, making sure to cover all of the cake layer.
- Cover loosely with foil and bake for 40 minutes.
- Remove the foil, then bake for another 20 minutes until the top is lightly golden and the centre only jiggles slightly.
- Leave to cool at room temperature for one hour, then cover with clingfilm and refrigerate for at least six hours, or overnight if possible.
- To make the topping, beat the cream cheese and butter until smooth. Beat in the icing sugar, sour cream and vanilla for about four minutes until light and fluffy.
- Remove the cheesecake from the tin. Spread over the icing and refrigerate for 30 minutes. Sprinkle the edges with the chopped pecans before serving.
Per serving: 532kcals, 32.7g fat (14.8g saturated), 55.2g carbs, 41.7g sugars, 7.4g protein, 1.4g fibre, 0.273g sodium
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