Watch this video on how to whip up your absolutely decadent Carrot Cake Cheesecake. The recipe is also provided below.




For the cheesecake::
460g (2 packs) cream cheese, softened
2/3 cup sugar
1 1⁄2 tsp Sasko Cake flour
2 large eggs
1 tsp vanilla essence
1⁄2 cup sour cream

For the carrot cake:
1 1⁄2 cups Sasko Cake Flour
2 tsp baking powder
1⁄2 tsp baking soda
1 tsp ground cinnamon
1/3 cup butter
1⁄4 cup milk
1 cup light brown sugar
2 eggs
1 cup carrots, grated

For the topping (optional):
85g cream cheese, room temperature
3 tbsp butter, softened
1 1⁄2 cups icing sugar
1 tsp vanilla essence
1⁄2 cup chopped pecans

How to
Preheat oven to 160°C. Grease a spring form cake tin, 23 cm in diameter and set

For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1⁄2 tsp flour until well combined. Add
cream cheese and using a hand mixer set on low speed, blend together cream
cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing
just until combined after each addition and adding in vanilla with the second egg.

Blend in sour cream. Forcefully tap bowl against countertop to release air bubbles.
Set mixture aside.

For the carrot cake mixture:
Sift together the flour, baking powder, baking soda and cinnamon. Melt the butter in
the microwave and mix with the milk. Cream together the eggs and the sugar. Mix in
the milk mixture, following with folding in the dry ingredients. Fold in the grated

To assemble cheesecake:
Pour 1 1⁄2 cups carrot cake mixture into the greased tin and spread into an even layer.
Using a spoon dollop about a 1/3 of the cream cheese mixture over the carrot cake

Spoon remaining carrot cake mixture over cream cheese layer, then finish by
drizzling the remaining cheesecake mixture over the carrot cake layer, working to
cover all of the carrot cake mixture.

Bake in a preheated oven for 50-60 minutes, until centre portion only jiggles slightly.
Remove the cake from the oven and allow it to cool on a wire rack for 1 hour, then
chill in refrigerator 6 hours.

For the topping:
In a mixing bowl, using a hand mixer, whip together cream cheese and butter until
smooth. Add the icing sugar and vanilla essence and mix until pale and fluffy, about 4
– 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 –
30 minutes.

Sprinkle edges with chopped pecans. Slice & serve & ENJOY!


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Recipe and video provided by Foodies of SA. Visit their website or Facebook page for more delicious recipes and video content.