Carrot Cake Cheesecake With Creamy Topping
Carrot Cake Cheesecake beautifully combines two beloved desserts, packed with wonderful flavors. Just picture the warm spices of carrot cake mingling with the creamy, tangy richness of cheesecake—it’s a delightful match!
Equipment
- Large Bowl
- Springform pan
- Oven
- Air Fryer
Ingredients
Ingredients
- 250 g Finely shredded carrots
- 200 g Granulated sugar
- 240 g Cream cheese
- 120 ml Sour cream
- 3 Large eggs
- 120 ml Vegetable oil
- 5 g Vanilla extract
- 2 g Ground cinnamon
- 2 g Baking powder
- 125 g All-purpose flour
- 1 pinch Salt
- Whipped cream for creamy topping
- Nuts or shredded coconut optional for garnish
Instructions
- Preheat your oven to 175°C.
- In a large bowl, mix the shredded carrots, sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, blend the cream cheese and sour cream until smooth, then incorporate flour, baking powder, cinnamon, and salt.
- Gently fold the cream cheese mixture into the carrot mixture.
- Pour everything into a greased springform pan and bake for about 50-60 minutes or until the center is firm.
- Let it cool completely before adding the creamy topping.
- For mini versions, divide the batter into small baking cups and set your air fryer to 160°C. Cook for 15-20 minutes, checking for doneness with a toothpick.
Notes
Tip: To prevent cracks in your cheesecake, avoid overmixing the filling and keep the baking temperature steady. Using a water bath can also help create a moist environment.