Ingredients
Scale
- 17.6 oz. (500g) cream cheese
- 1/2 cup (120g) sour cream
- 1/2 cup (100g) sugar
- 2 medium eggs
- 1 tsp. vanilla extract
- Zest of 1/2 organic lemon
- 3/4 cup (150g) brown sugar
- 1/2 cup (120ml) sunflower oil
- 1 tsp. vanilla extract
- 2 medium eggs
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 4.6 oz. (130g) finely grated carrots
- 1 medium apple, finely grated
- Zest of 1/2 organic lemon
- 1.7 oz. (50g) chopped pecans
- 3.5 oz. (100g) cream cheese
- 2.8 oz. (80g) confectioners’ sugar
- 1.8 oz. (50g) sour cream
- 1/2 tsp. vanilla extract
- Chopped pecans for decoration
- Marzipan carrots for decoration (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Mix cream cheese, sour cream, and sugar until smooth; add eggs, vanilla extract, and lemon zest.
- In another bowl, combine brown sugar, sunflower oil, and eggs until blended.
- Sift together dry ingredients and fold into wet ingredients; add grated carrots, grated apple, lemon zest, and pecans.
- Layer one-third of carrot cake batter in a springform tin, followed by one-third of cream cheese mixture; repeat layers, finishing with cream cheese on top.
- Bake for 60-70 minutes until sides are set and center wobbles slightly; cool and refrigerate for at least 6 hours.
- Prepare topping by mixing cream cheese, confectioners’ sugar, sour cream, and vanilla extract until fluffy.
- Spread topping on cheesecake and refrigerate for one hour; decorate with chopped pecans and marzipan.
Notes
Ensure all ingredients are at room temperature for a smoother batter.
Avoid overmixing the cheesecake filling after adding eggs to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg