Carrot cake baked cheesecake

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271
Serves 12
For the cheesecake
450g cream cheese, softened
150g sugar
1.5 tsp flour
2 large eggs
1 tsp vanilla extract
115g sour cream

For the carrot cake
150g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp ground cinnamon
120ml vegetable oil
115g sour cream
130g sugar
60g soft light brown sugar
2 large eggs
1 tsp vanilla extract
4 large carrots, finely grated

For the topping
50g cream cheese, softened
1 tbsp butter, softened
125g icing sugar, sifted
80g sour cream
1/2 tsp vanilla extract
40g pecans, chopped
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm springform pan.
  2. Beat the cream cheese, sugar and flour until well combined.
  3. Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.
  4. 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.
  5. In a small mixing bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg.
  6. In a separate mixing bowl, beat the oil, sour cream, sugars, eggs and vanilla until pale.
  7. 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.
  8. Pour half of the cake batter into the pan and spread into an even layer.
  9. Use a tablespoon to dollop half of the cheesecake mixture over the cake layer — do not swirl or spread it.
  10. 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.
  11. Cover loosely with foil and bake for 40 minutes.
  12. Remove the foil, then bake for another 20 minutes until the top is lightly golden and the centre only jiggles slightly.
  13. Leave to cool at room temperature for one hour, then cover with clingfilm and refrigerate for at least six hours, or overnight if possible.
  14. 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.
  15. 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