Carrot Cake Cheesecake
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Total: 672minPreparation: 32minCooking: 100minWait: 540min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat the oven to 350°F (180°C) and grease and flour one 8-inch spring form pan
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Carrot Cake Prepararion:
Beat ¾ granulated sugar, oil and 2 eggs in an electric mixer to thoroughly combine.
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In a medium bowl mix 1 cup all-purpose flour, Maggi Coconut Milk Powder, baking soda, salt and cinnamon
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Slowly add flour mixture to sugar mixture. Stir in carrots, pineapple and walnuts. Set aside.
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Cheesecake Preparation:
In a measuring cup, combine ½ cup Carnation Evaporated Milk and lemon juice. Set aside
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Using an electric mixer combine cream cheese and Evaporated Milk mixture until smooth
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Add 3 eggs one at a time, ensuring each egg is well incorporated before the next addition.
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Add ¾ cups , 2 tablespoons all-purpose flour and reserved pineapple juice to the cream cheese mixture and mix until well combined. Set aside
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Pour carrot cake batter into prepared pan ensuring it evenly covers the bottom of the pan.
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Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
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Remove from the oven and quickly pour the cheesecake batter over the top and covered with aluminum foil and bake for an additional 45 minutes to an hour
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Turn off the oven and allow to sit in the oven overnight.
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Remove from the oven and chill in the refrigerator. Serve chilled.
Utensils
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Oven
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Springform Pan
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Mixer
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Handmixer
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Bowl
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Bowl
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Whisk
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Spoon
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Measuring cup
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Measuring Spoons
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Mixer
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Handmixer
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Bowl
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Springform Pan
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Toothpicks
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Oven
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Area foil
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Refrigerator
Nutritional information 582kcal = 2,435kj /per portion
- 582.04 Calories Energy
- 128.38 Milligrams Calcium
- 9.92 Grams Protein
- 1.69 Milligrams Vitamin C
- 0.54 International unit Vitamin D
- 42.66 Grams Carbohydrates
- 2.02 Grams Fiber
- 390.77 Milligrams Sodium
- 43.12 Grams Fats
- 12.22 Grams Saturated Fats
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