Cheesecake Carrot Cake Recipe

Everyone knows carrot cake is wonderful, but have you ever tasted carrot cheesecake cake? This is one of those unusual dessert recipes that was born out of internet creativity and that has gained more and more fans! After all, how can the combination of crispy biscuit base, creamy carrot filling and chocolate ganache frosting go wrong?

Continue here at TudoReceitas to prepare this delicious carrot cheesecake recipe that is just perfect to vary from the traditional carrot cake and impress your guests! Like the carrot cake, this cheesecake recipe is baked in the oven as it can't just be fixed in the fridge. But I guarantee you: it's very worth it! Check out the step-by-step photos and get ready soon.

Ingredients for making cheesecake carrot cake:

Biscuit base:

 1 pack of Oreo or Negresco biscuits

 ½ cup of melted butter or margarine

Filling:

 2 cups of chopped carrots (300 g)

 1 can of condensed milk

 650 grams of cream cheese (creamy cheese)

 3 medium eggs

 1 teaspoon of lemon or orange zest (optional)

Roof:

 200 grams of milk chocolate or semisweet

 ½ box of sour cream

How to Make Cheesecake Carrot Cake:

First, preheat the oven to 180ºC (medium oven). Prepare the biscuit base: finely break or process the biscuits without the cream until crumbly. Reserve the cream and mix this biscuit crumb with the butter.

Tip: If you prefer, you can use another type of chocolate biscuit to prepare this carrot cheesecake.

Grease a pie tin with a removable bottom with oil or butter/margarine. Put the previous mixture in it and press it well with your hands or with a cup to make it compact and uniform, as in the photo. Bake in the oven for 10 minutes, remove and let cool.

Tip: Use a 20 cm round pan or 3-4 smaller pans if you prefer to prepare this cheesecake in individual portions.

Blend all the ingredients for the carrot cheesecake filling in a blender: carrots, condensed milk, cream cheese, eggs (whites and yolks) and, if you like, the lemon or orange zest.

Tip: Lemon or orange zest helps to bring out the flavor of the carrot. If you prefer, you can substitute the same amount of vanilla essence.

Place the blender mixture in the form with the biscuit base and bake in the oven at 150-160ºC (low oven) for about 1 hour or until it passes the toothpick test - the center should be consistent, similar to gelatine. Remove and let cool completely.

Tip: It is normal for cheesecake to sink and break a little while it cools. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.