Carrot Cheesecake

Carrot Cheesecake

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A cross between carrot cake and cheesecake with carrot mousse and fresh cream cheese topping. Try out this delicious carrot cheesecake!

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Ingredients

Base

  • 0.3 cup butter
  • 1½ cup crushed graham crackers
  • ½ cup chopped walnuts

Filling

  • 24 ounces Arla® Original Cream Cheese Spread
  • 1 cup sugar
  • 4 eggs
  • ¼ cup creme fraiche
  • ¼ cup whipped cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Carrot Puree

  • 1¼ cup water
  • 2 cups chopped carrots
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar

Carrot Mousse

  • 1½ tablespoons gelatin
  • 7 ounces Arla® Original Cream Cheese Spread
  • 8 eggs
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 cup heavy cream

Cream Cheese Topping

  • 7 ounces Arla® Original Cream Cheese Spread
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup powdered sugar

Instructions

Instructions

Base

Melt the butter, and mix well with biscuits and walnuts. Tighten a piece of baking paper between the ring and the bottom of a loose-bottom baking pan (9-inch). Distribute the biscuit mixture onto the bottom of the spring shape.

Cream Cheese Mixture - Filling

Whip cream cheese and sugar creamy with a hand mixer at low speed. Be careful not to overpower, as it may cause cracks and / or air bubbles in the cake during baking. Add eggs, still under low speed, whipping to a smooth mixture. Put crème fraiche and cream in and finally vanilla extract and lemon zest. Pour the mixture on the biscuit bottom. Put the cake in the middle of the oven at 400. After 10 minutes, turn oven down to 210° and finish baking without opening the oven. Turn the oven off and allow the cake to stand after the heat - without opening the lid for approx. ½ hour. Put the cake in the fridge while preparing the puree and mousse.

Carrot Mousse

Bring water and carrots to boil and cook with even heat under a lid for approx. 15 min. Pour the water and steam the carrots dry. Bring carrots, lemon juice and sugar into a food processor and run it to a smooth pure. Put the puree in the refrigerator for approx. ½ hour - until it is completely cold. Soak the gelatin in water. Stir cream cheese and carrot puree together for a smooth mix. Whip egg yolks and sugar lightly and airy, mix with cream cheese and add lemon juice. Stir the gelatin with a little of the cream cheese mixture and then blend it with the rest. Whip the cream to light foam and blend it into the cream cheese mixture. Remove the ring from the baked cheesecake and clean the ring. Put the cake on a dish and put the ring on again, if necessary, lined with layered plastic. Gently pour the carrot mousse over the cake. Place the cake covered in the refrigerator for at least 4 hours.

Cream Cheese Topping

Stir the cream cheese together with lemon juice, zest and powdered sugar and stir it smoothly. Be careful to measure the powdered sugar; If there is too much in it, the top will become thin. Butter the toppings on the carrot cake and decorate with carrot juliennes and walnut kernels.

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