Marbled Carrot Cheesecake

IMG_0281

Oh well.. last week sucked. If I could, I would just erase all my memory of it and pretend it never happened.

But I guess you can’t only have fantastic days and I makes you value the good times even more. And it also helps a lot when you have THE cure for those days when you’re in a really bad mood.

Those of you who know me well are probably aware of the fact, that there are 2 kinds of cake that I would almost kill for: Carrot Cake and Cheesecake! Love, love, loooooove them! And the combination of both is like heaven on earth.. at least for me!

IMG_0298

Curious? Ok, here we go:

Marbled Carrot Cheesecake

12-14 servings

  • 230g cream cheese (at room temperature)
  • 110g sugar
  • 2 tbsp flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g sour cream
  • 150g flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 120ml oil
  • 60g applesauce
  • 100g sugar
  • 50g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 180g grated carrots
  • 60g cream cheese (at room temperature)
  • 1 tbsp softened butter
  • 100g powdered sugar
  • 75g sour cream
  • 1/2 TL vanilla extract

 

Preheat oven to 350°F and butter a 9-inch (26cm) springform pan.

Batter 1: Mix sugar and flour in a medium sized bowl. Add cream cheese and stirr until well combined. Mix in eggs one at a time. Add vanilla extract and sour cream. Tap bowl forcefully against counter for a couple of times to release  air pockets. Set aside.

Batter 2: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl combine oil, applesauce, sugar, brown sugar, eggs and vanilla extract and mix on low speed for about a minute. Add dry ingredients and mix until combined, then stir in carrots until evenly distributed.

Pour about half of the carrot cake batter into the baking pan and smooth it out. Spoon one third of the cheesecake mixture onto it. Carefully pour the rest of the carrot batter over it, then top it with the rest of the cheesecake mix. [No need for swirling!]

Bake for 60-65 Minutes – cover with tinfoil after 40 minutes. Let cake cool for one hour, then place it in the fridge and leave it there overnight (or at least for 6 hours!).

For the topping: Combine cream cheese and butter. Add the left over ingredients and whip it for about 5 minutes. Spread on the cake. Let it set in the fridge for 30 minutes, then slice and serve!

 

Recipe adapted from Cooking Classy.

IMG_0302

Om nom nom. It really is THAT tasty! I love it. There’s nothing more to say.

Did you little sherlocks notice that there are not only irises as decoration but also on my plates? I found them hidden and burried in my mother’s cupboard. I love those little gems you just stumble upon – either at home or at the fleamarket. My mum has no clue where all that stuff comes from but I’m glad she didn’t throw it away.

IMG_0311

 

Do you like irises? And cheesecake? Aaaaaand carrot cake?

Have a gorgeous week and don’t let anything get you down!

HAPPY BAKING!

 

xo Kristin

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s