Carrot Cake Cheesecake is a modern British recipe for the classic Easter cheesecake of a carrot cake with a cheesecake topping. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Cake Cheesecake.
Pre-heat your oven to 180°C (160°C fan/360°F/ gas mark 4). Grease and line a 20cm (8 in) diameter springform cake tin.
For the carrot cake layer, mix together the flour, baking powder, bicarb, spices and sugar with a pinch of salt. Whisk the oil and eggs together in a jug then add to the dry ingredients and whisk until thoroughly combined, then fold through the grated carrots, orange zest and the nuts. Set aside.
Make the cheesecake layer by stirring together the soft cheese, caster sugar and vanilla. Add the eggs and cornflour and stir to combine, taking care not to over-mix or the mixture will become runny. Finally, fold through the soured cream.
Spread half of the carrot cake mixture evenly over the base of the lined tin. Dollop a third of the cheesecake mix on in large spoonfuls, then dot with the remaining carrot cake mix. Finish with the remaining cheesecake mix, until the carrot cake is completely covered up.
Sit on a baking tray then transfer to your pre-heated oven and bake for 55-60 minutes, or until the mixture is set but still has a bit of a wobble in the middle. Remove from the oven; set aside to cool completely in the tin, then transfer to your refrigerator and chill for at least 5 hours, preferably overnight.
For the icing, place the butter in a bowl with half of the icing sugar and whisk until combined. Beat in the remaining icing sugar then mix in the soft cheese and vanilla. Using a palette knife cover the top of the cake with the icing.
If making the candied carrot ribbons, dissolve the sugar in 100ml (2/5 cup) water in a small pan. Use a mandoline or knife to thinly slice the carrot lengthways. Add the carrot ribbons to the pan and simmer for 3-5 minutes until tender. Remove the ribbons to a lined tray, using a fork or slotted spoon.
Let them cool just enough to handle, then twist into curls and leave to cool completely.
Reserve a few whole nuts then finely chop the rest. Decorate the top of the cake with the carrot ribbons, chopped and whole nuts.
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