Carrot Cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the cheese mixture, stir 400 g cream cheese, sour cream and 200 g sugar with the whisks of the hand mixer until smooth. Gradually stir in 2 tablespoons of flour, 2 tablespoons of lemon juice and 4 eggs, set aside.

2. 2

   For the carrot sponge mixture, peel, clean and finely grate the carrots, sprinkle with 2 tbsp. lemon juice. Mix fat, 200 g sugar, vanillin sugar and salt with the whisk of the hand mixer for about 5 minutes.

3. 3

   Stir in 3 eggs one after the other. Mix 200 g flour, nuts and baking powder. Add to the egg mixture, stir in briefly. Fold in grated carrot.

4. 4

   Grease a springform pan (26 cm Ø). Put about half of the dough into the form, smooth it down. Pour about half of the cream cheese mixture on top. Carefully spread the rest of the dough on top (it does not have to be spread to the edge), add the rest of the cream cheese mixture.

5. 5

   Using a fork, pull several times spirally through the dough. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Bake for approx. 1 hour (stick test!).

6. 6

   Remove from the oven, place on a cake rack and allow to cool in the mould. Stir 200 g cream cheese with milk, cinnamon and 1 tablespoon sugar until smooth. Remove the cake from the mould. Cut into pieces and serve with cinnamon sauce.

Nutrition Facts

KCAL
470 kcal

CARBS
40 g

FATS
31 g

PROTEINS
9 g