ourhealthylifestylejourney

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Carrot Cake Cheesecake!

carrotcakecheesecake

I found this beautiful Carrot Cake Cheesecake on pinterst..but It wasn’t in ENGLISH!! UGH! My wonderful
daughter inlaw said it was in Polish..and had a friend translate it for me… I am making Sunday!! I will post my own pictures then…
THis is the site I got it from..please go to it.. I wish there was a English version…cause I see so much more I would like to try!
http://www.kwestiasmaku.com/desery/serniki/sernik_z_ciastem_marchewkowym/przepis.html

Here is the recipe…
Generally, it takes a long time for the cheesecake to bake. After baking, it’s best to leave it in the fridge for the night so that it cools down. You can soak the carrot cake on the bottom with rum, just like in the recipe for the carrot cake.
Hope you try it too!!!
Cheers!
Beverly

The carrot cake bottom:

150g of carrot grated into small pieces
50g of pineapple (either fresh or canned), drained off and chopped
40g of walnuts, chopped into small pieces
40g of coconut
150g of wheat flour (100-50g out of which can be replaced with spelt flour or wholemeal flour)
1 spoonful of vanilla sugar
1 small spoonful of spices or ginger spice
1 small spoonful of cinnamon
¾ small spoonful of baking soda
½ small spoonful of baking powder
2 eggs
100g (1/2 glass) of brown sugar
100g of cooking oil or melted butter

Cheese filling:

500g of cream cheese grinded three times
500g of mascarpone cheese
3 spoonful of potato- or wheat flour
1.5 glasses of sugar
5 eggs + 1-2 egg yolks
80ml (1/3 of a glass) of cream 36% or 30%
2 small spoonful of vanilla extract or 2 spoonful of vanilla sugar

Upper cream layer:

mixed: 125g of creamy Philadelphia or “Twój Smak1” cheese and 200g of sour cream 12% and 3-4 spoonful of icing sugar
walnuts for decoration

Preparations:

Prepare a high-walled springform pan of a diameter of no less than 26-27cm. Spread a baking paper on the bottom of the pan, fasten the pan’s rim letting the paper get outside. Spread a thick layer of butter on the bottom and the sides of the pan. Take all ingredients out of the fridge.
Cake: Heat up the oven to the temperature of 150 degrees Celsius. Put the carrot, pineapple, nuts and coconut into one bowl. Put the bowl aside without mixing the ingredients. To the second bowl, sieve the flour, add vanilla sugar, cinnamon, baking soda, baking powder and a little bit of salt, and mix all the ingredients. To the third bowl whip the eggs so that their volume doubles. Gradually add sugar and keep whipping the eggs until the mass becomes smooth and fluffy. Keep whipping the eggs on high rotation of the mixer and at the same time add the oil in a thin and constant stream. To the mass thus produced, add the ingredients from the bowl including the carrot, and stir them delicately with a spoon or on a low rotation of the mixer, until all the ingredients combine. Next, add the ingredients from the bowl with the flour and combine them as described previously. Transfer the ingredients from the bowl to the pan, so that there’s more of the cake on the sides of the pan than in the middle. Bake for 40 minutes until the stick2 remains dry. Take the cake out of the oven and cool it off (or you can bake it in advance before you move on to the next step). The cake may still be warm when you’re transferring it to the pan. You can soak the cake with rum or a liqueur (for example, coconut liqueur).
Set the oven for 175 degrees C. Cheese filling: Put the white cheese, the mascarpone cheese and the flour to the bowl of the mixer. Mix it for about 2 minutes on low rotation until the filling becomes uniform. Gradually, add sugar in three steps at the same time mixing the filling on low rotation (try not to let the air inside the filling). Next, add the eggs and the egg yolks one by one, mixing on low rotation for 15 seconds after each added egg/egg yolk. Finally, mix the cream and the vanilla in.
Pour the filling onto the baked and cooled off bottom (it can still be a little warm). Even the surface and put it inside the oven. Bake for 15 minutes in the temperature of 175 degrees C. Afterwards, decrease the temperature to 120 degrees and bake for another 110 minutes.
Attention: you can slightly decrease the time of making the cheesecake: in the second stage of baking the cake in the temperature of 120 degrees, you can shorten the time of baking to 90 minutes (instead of 110), then, slide it out of the oven spreading the cream right away and put it back into the oven. Bake it for another 15 minutes in the same temperature of 120 degrees. Using the method described previously, the time of baking of the cheesecake is longer due to the gradual process of taking the cake out of the oven.

Take the cheesecake carefully out of the oven (leave it in the closed oven for the first 5 minutes after turning the oven off, then open the door of the oven gradually for the next 15 minutes). Put the cheesecake aside on the oven shelf. After some dozen or so minutes, spread the filling on the top of the cheesecake and put it back to the oven heated up to 120 degrees. Bake for 15 minutes. Afterwards, take the cheesecake out and cool it off completely. Next, separate the cheesecake from the pan with a knife, release the rim from the pan and put the cheesecake in the fridge (without covering it) for the whole night. Decorate the cake with walnuts. Read more on the BLOG.

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