Two of my favourites, in one! What better combination can you ask for to celebrate springtime? She’s strong with her flavours, yet soft in appearance; she fearlessly wears her flower crown.
INGREDIENTS
CHEESECAKE 2 × 230g tubs cream cheese ½ cup (125ml) castor sugar 1 tbsp (15ml) cake flour 2 large eggs ½ cup (125ml) sour cream/plain yogurt 1 tbsp (15ml) lemon juice and zest 1 tbsp (15ml) vanilla essence pinch of salt CARROT CAKE 1 cup (250ml) brown sugar 2 large eggs 100g butter, melted ¼ cup (60ml) milk 1 tbsp (15ml) vanilla essence 1 ½ cup (375ml) cake flour 2 tsp (10ml) baking powder ½ tsp (2,5ml) bicarbonate of soda 1 tsp (5ml) cinnamon 1 tsp (5ml) mixed spice ½ tsp (2,5ml) salt 1 cup (250ml) carrots, grated (±2 large carrots) TOPPING (OPTIONAL) 50g butter, softened 150g icing sugar, sifted 100g cream cheese, room temperature 2 tsp (10ml) vanilla essence
METHOD
CHEESECAKE 1. Prepare a springform cake tin (23cm) with non-stick spray. 2. Preheat the oven to 160°C and place the oven rack in the middle of the oven. 3. In a large mixing bowl, using an electric mixer, whisk the cream cheese until soft. 4. Add the castor sugar and cake flour to the cream cheese and whisk until well combined and smooth. 5. Add the eggs one at a time, mixing until just combined after each addition. 6. Add the rest of the ingredients and mix until just combined. Set aside. CARROT CAKE 1. In a large mixing bowl, using an electric mixer, cream together the sugar and eggs until light and pale. 2. Add the melted butter, milk and vanilla and mix well. 3. Sift together all the dry ingredients over the wet ingredients and fold in the mixture until just combined. 4. Add the carrots and gently mix until well combined. ASSEMBLE 1. Pour 1 ½ cups of carrot cake mixture into the prepared cake tin and spread evenly to cover the bottom of the cake tin. 2. Gently pour a third of the cheesecake mixture over the carrot cake layer. 3. Spoon the remaining carrot cake mixture over the cheesecake layer (Tip 1). 4. Pour the rest of the cheesecake mixture into the pan to cover the cake layers completely. 5. Bake the cake for 50-60 minutes, until the centre jiggles only slightly when you move the cake tin (Tip 2). 6. Remove the cake from the oven and allow to cool down in the cake tin; placed on a wire rack. 7. Refrigerate the cooled cake for an hour before demoulding and adding the topping (Tip 3). TOPPING 1. In a medium bowl, using an electric mixer, whisk the butter until pale and fluffy (±5min). 2. Gradually add the icing sugar and whisk together until well combined (±5min). 3. Add the cream cheese and vanilla essence and mix until smooth. 4. Spread the cream cheese topping over the cooled cake and top with fresh flowers or roasted nuts. 5. Store the cake in an airtight container at room temperature.
TIPS 1. The Carrot cake mixture is heavier than the cheesecake mixture and will therefore “sink” into the cheesecake mixture. Do not worry about this, it’s supposed to happen. 2. The cake shouldn’t be completely set or tested with a pin to see if it’s baked. The cake will further set when it rests in the hot cake tin, as well as in the fridge. You don’t want to overbake the cake. Also, the cake will fall in a bit when you remove it from the oven, as a baked cheesecake does. 3. Before demoulding the cake, make sure to gently loosen the sides with a butter knife first to prevent the sides of the cake from sticking to the cake tin.