It might be a good time to start thinking about Easter and what to bake for that holiday. Easter is not only “around the corner” it basically blocks the isles in the supermarkets everywhere with chocolate Easter bunnies and Easter eggs for weeks already. What are you going to bake? Are you baking? I mean… we are still in lockdown, so there should be enough time to do some baking ;) We are definitely making this delicious Carrot Cake Cheesecake this year. It’s the perfect cake for Easter… really.
I used to really like chocolate Easter bunnies. But since I’m cutting down on sugar and sweets, these little chocolate bunnies are not hopping by anymore. I mean – good for them because they would get dusty around here. Currently, we still have a few chocolate Santas here, which are waiting to be eaten or turned into a dessert. Nobody here actually wants to eat them anymore, but we also don’t want to throw them away, of course. Chocolate Easter bunnies would share the same fate ;P
Well, today it’s not about chocolate. Not at all. It’s all about this delicious Carrot Cake Cheesecake. A classic carrot cake and a no-bake cheesecake – two great cakes that were combined and transformed into something even better ;) We love both types of cakes here, so a fusion of both was inevitable. Perfect to celebrate Easter because the (real) Easter bunny (not the chocolate copies) loves carrots – we all know that – and he probably also likes cheesecake. I mean, who does not like a delicious cheesecake? Right!? :P
Anyway. Two very different layers. The base is the carrot cake and on top is the “no-bake” cheesecake. A traditional cheesecake would probably have a cookie base to support the filling, but here we have a delicious and juicy carrot cake underneath. In my opinion the perfect combination! A cookie base sometimes gets soggy because of the moisture from the filling – that will not happen here. I also think the ratio of base and filling is perfect here…
Well… when baking the carrot cake layer you should make sure not to overbake the cake. Happens sometimes with carrot cakes. You want them baked through but still a bit moist and slightly squishy. The cheesecake filling will provide some moisture later on, but if you think your cake was too dry from the beginning on, you can brush it with some sugar syrup (or plain milk if you don’t like it so sweet) to make sure the carrot cake layer has a perfect consistency before adding the cheesecake layer on top.
Note: If you are not a fan of gelatin you can use agar-agar instead, of course. Depending on what kind of agar-agar you use you need a different amount – check the instructions on the package you use to get the right amount and follow the directions for creams that have to be prepare cold – there should be some information about that as well on the package. If you used agar-agar already you know what I am talking about ;P
INGREDIENTS / ZUTATEN
1/2 cup (100g) brown sugar
1/3 cup (70g) coconut oil, melted
2 large eggs
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch of ground cloves
pinch of ground nutmeg
pinch of allspice
zest of 1/2 organic orange
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) pecans, chopped
For the cheesecake topping:
3 gelatin leaves
21 oz. (600g) cream cheese
1 cup (120g) confectioners’ sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
zest of 1/2 organic orange
1 tsp. vanilla paste
7 oz. (200g) heavy cream
some chopped pecans for decorations
100g brauner Zucker
70g Kokosöl, geschmolzen
2 Eier (L)
130g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/4 TL Natron
1/2 TL Zimt
1/4 TL gemahlener Ingwer
1 Prise gemahlene Nelken
1 Prise gemahlene Muskatnuss
1 Prise Piment
Abrieb von 1/2 Bio-Orange
100g Karotten, gerieben
50g Pekannüsse, gehackt
Für das Käsekuchen Topping:
3 Blätter Gelatine
600g Frischkäse
120g Puderzucker
1 TL Zimt
1/4 TL gemahlener Ingwer
Abrieb von 1/2 Bio-Orange
1 TL Vanillepaste
200g Schlagsahne
gehackte Pekannüsse für die Dekoration
DIRECTIONS / ZUBEREITUNG
2. Add the brown sugar and melted coconut oil to a large bowl and mix until well combined. Add the eggs and mix until light and fluffy. Mix the flour with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, allspice, and orange zest – add to the bowl and mix until just combined. Add the grated carrots and chopped pecans and fold in. Pour into the prepared baking tin and smooth out the top. Bake for 26-30 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down completely in the baking tin.
3. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the cream cheese, confectioners’ sugar, ground cinnamon, ginger, orange zest, and vanilla paste to a large bowl and mix until well combined. Set aside. Add the heavy cream to a second bowl and whisk until stiff peaks form. Set aside.
4. Squeeze the soaked gelatin leaves a bit to remove some of the water and add to a small saucepan. Gently heat up until the gelatin has melted. Remove from the heat and add 1-2 tablespoons of the cream cheese mixture and stir in to combine – pour that mixture back into the large bowl and mix into the cream cheese mixture. Add the whisked heavy cream and fold in. Pour the mixture on top of the cooled carrot cake layer, smooth out the top and place in the fridge for at least 4 hours or overnight.
5. Remove the cheesecake from the springform tin and place on a serving plate, sprinkle with some chopped pecans and serve.
2. Den braunen Zucker und das geschmolzene Kokosöl in eine große Schüssel geben und gut verrühren. Die Eier dazugeben und alles schaumig aufschlagen. Das Mehl mit dem Backpulver, Natron, Zimt, Ingwer, Nelken, Muskatnuss, Piment und Orangenschale mischen – zur Schüssel dazugeben und nur kurz unterrühren. Die Karotten und Pekannüsse hinzufügen und unterheben. Die Masse in die vorbereitete Form füllen und glatt streichen. Für 26-30 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen holen und in der Form komplett abkühlen lassen.
3. Die Gelatineblätter in eine kleine Schüssel mit kaltem Wasser geben und für 5-7 Minuten einweichen lassen. Frischkäse, Puderzucker, Zimt, Ingwer, Orangenschale und Vanillepaste in eine große Schüssel geben, gut verrühren und dann Zur Seite stellen. Die Sahne in einer zweiten Schüssel steif schlagen. Ebenfalls zur Seite stellen.
4. Die eingeweichten Gelatineblätter etwas ausdrücken, in einen kleinen Topf geben und vorsichtig erhitzen, bis die Gelatine geschmolzen ist. Vom Herd ziehen und 1-2 Esslöffel der Frischkäsemischung dazugeben und unterrühren. Diese Mischung dann in die große Schüssel mit dem Frischkäse schütten und gut verrühren. Die steif geschlagene Sahne vorsichtig unterheben. Die Masse auf den abgekühlten Karottenkuchen geben glatt streichen. Für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
5. Den durchgekühlten Käsekuchen aus der Springform lösen und auf eine Servierplatte stellen, mit einigen gehackten Pekannüssen bestreuen und servieren.
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Here is a version of the recipe you can print easily.
Print
Carrot Cake Cheesecake
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 06:00
- Yield: 12 1x
- Category: Cheesecake
- Cuisine: America
Description
If you like carrot cake and cheesecake you will love this combination of both ;)
Ingredients
For the carrot cake base:
1/2 cup (100g) brown sugar
1/3 cup (70g) coconut oil, melted
2 large eggs
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch of ground cloves
pinch of ground nutmeg
pinch of allspice
zest of 1/2 organic orange
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) pecans, chopped
For the cheesecake topping:
3 gelatin leaves
21 oz. (600g) cream cheese
1 cup (120g) confectioners’ sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
zest of 1/2 organic orange
1 tsp. vanilla paste
7 oz. (200g) heavy cream
some chopped pecans for decorations
Instructions
1. Preheat the oven to 350°F (180°C). Grease an 8 inch (20cm) springform tin lightly and line with baking parchment. Set aside. Grate the carrots finely and chop the pecans (plus some more for the decoration) and set aside.
2. Add the brown sugar and melted coconut oil to a large bowl and mix until well combined. Add the eggs and mix until light and fluffy. Mix the flour with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, allspice, and orange zest – add to the bowl and mix until just combined. Add the grated carrots and chopped pecans and fold in. Pour into the prepared baking tin and smooth out the top. Bake for 26-30 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down completely in the baking tin.
3. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the cream cheese, confectioners’ sugar, ground cinnamon, ginger, orange zest, and vanilla paste to a large bowl and mix until well combined. Set aside. Add the heavy cream to a second bowl and whisk until stiff peaks form. Set aside.
4. Squeeze the soaked gelatin leaves a bit to remove some of the water and add to a small saucepan. Gently heat up until the gelatin has melted. Remove from the heat and add 1-2 tablespoons of the cream cheese mixture and stir in to combine – pour that mixture back into the large bowl and mix into the cream cheese mixture. Add the whisked heavy cream and fold in. Pour the mixture on top of the cooled carrot cake layer, smooth out the top and place in the fridge for at least 4 hours or overnight.
5. Remove the cheesecake from the springform tin and place on a serving plate, sprinkle with some chopped pecans and serve.
Notes
Enjoy baking!
