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Carrot Cake Cheesecake Cake

This Carrot Cake Cheesecake Cake is a showstopper! A layer of homemade carrot cake, cheesecake center, and the whole thing are decorated with delicious cream cheese!

I have a menial job. Making cake. Eat cake. Make more cakes so that it suits you.

Today's recipe for Carrot Cake Cheesecake must be right. I have a reputation here, haha, and I want you ALL to make this your dessert map! This is the cake breaker, but it's very valuable. The carrot cake layer will be quite delicious on its own. But I slipped a beautiful thick cheesecake in the middle. I have already discussed this in large quantities of cream cheese frosting. You're welcome!

Now my children are older, we did not have an egg hunt years ago. There are no "rabbits" visiting our house again. So besides going to church in the morning (the real reason to celebrate Easter after all), I like to go home for a nice family dinner and finish it off with a sumptuous dessert!

Let me tell you a few tricks for this recipe. This is not easy. That is not difficult. This is one of them, "read the instructions before you start" type of recipe. But I will highlight a few things.

How to make Carrot Cake Cheesecake:
Plan to make this cake the day before. I made cheesecake one night, then the next morning I made a layer cake. In the afternoon I prepare frosting and prepare the cake.
When baking cheesecake, make sure you follow the instructions for bathing water. Although it's not too much of a problem with the crack above (because you won't see it), the additional moisture from the water bath helps keep this cheesecake super soft and delicious!
You can make the layers of cheesecake even further by wrapping it tightly and storing it in the freezer until ready to use. I made it up to a week before and kept freezing until it was ready for use.
I used my favorite carrot cake recipe, from the start. But if you want, please use the carrot cake mixture.
I like to add chopped pecans to my cream cheese frosting. If you prefer soft frosting, just sprinkle on the cake after frosting. Or you can also add chopped pecans before your cake is baked.
Slice yourself first, because this cake will be fast!

For the carrot cake:

  • 2 cups of granulated sugar
  • 1 cup of canola oil
  • 4 large eggs
  • 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon halal salt
  • 2 teaspoons ground cinnamon
  • 2 cups of grated carrots

For cheesecake layers:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup of granulated sugar
  • 1/4 teaspoon halal salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup of heavy whipped cream

For freezing:

  • 1 cup of unsalted, soft butter
  • 1 package (8 ounces) of cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup thick cream
  • 4 cups of powdered sugar
  • 1 cup of chopped pecans

For cheesecake layers:

  1. Prepare the cheesecake layer first. This can be done in the morning, or the night before. If it freezes the cheesecake, it can be stored 1-2 weeks in the freezer.
  2. Preheat the oven to 325 degrees. Use a large roasting pan, then add 1 inch of water to the pan. Place on 2/3 of the oven! Let it preheat in the oven.
  3. Prepare a 9-inch springform pan by wrapping the bottom of the pan (outer) with a double layer of foil. Bottom line (inside) with parchment paper circles.
  4. Then shake the cream cheese with the sand for 2 to 3 minutes until it is creamy. Add salt and eggs, one at a time, shake after each addition.
  5. Beat in sour cream and thick cream, until mild and fluffy (about 2 minutes). Pour into a 9-inch springform pan that has been prepared. Place the pan in the middle of a preheated roast pan in the oven, making sure to be careful not to spill water.
  6. Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes. Lift and chill completely on the table.
  7. When cooled, remove the outside of the springform baking pan and put it in the freezer for several hours or overnight. Put it in the freezer for 2 hours. If using in 24 hours, don't hesitate to just chill the cheesecake!

For carrot cake coating:

  1. Preheat the oven to 350 degrees F. Fat and flour two 9-inch baking pans. Put aside.
  2. In a large bowl, mix sugar, oil, and eggs until blended. Add flour, baking soda, baking powder, salt, and cinnamon. Shake for about 2 minutes. Add grated carrots. Pour into baking pans that have been prepared.
  3. Bake for 30 minutes. Chill on a wire rack for ten minutes. Remove from pan and cool completely.

For freezing:

  1. Next, mix the cream cheese and butter in a large bowl, Shake with a shaker for 3 minutes. Add sugar, vanilla, and thick cream. Beat for 3-4 minutes until light and fluffy. Fold the chopped pecans.
  2. Assemble the cake. Add the cheesecake then add the second layer of carrot cake. Spread on the frozen layer, first on the side than above!
  3. Store inside the refrigerator, covered, for up to a few days. ENJOY

This recipe is inspired by sugary sweets

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