For lovers of carrot baking, we recommend that you try making a cheesecake using this recipe. The moist carrot base, soft cheese filling and tender sour cream are just a magical combination!
It is necessary
- For carrot base:
- - 200 g of carrots;
- - 120 ml of vegetable oil;
- - 100 g of wheat flour, sugar;
- - 60 ml of cream;
- - 50 g of raisins, walnuts;
- - 3 eggs;
- - 1 teaspoon of cinnamon, baking powder.
- For filling:
- - 500 g of Philadelphia cheese;
- - 100 ml of condensed milk;
- - 80 g of sugar;
- - 2 eggs.
- For sour cream:
- - 200 g sour cream;
- - 50 g of icing sugar.
Instructions
Step 1
Peel fresh carrots, rub them on a fine grater. Beat eggs with sugar, add cream and vegetable oil, continuing to beat. Add flour with baking powder and cinnamon, mix thoroughly. Add presoaked raisins and chopped walnuts. Add the grated carrots and mix gently.
Step 2
Place the resulting dough in a parchment-lined baking dish. Place in an oven preheated to 160 degrees. Cook for half an hour. Then cool the carrot base.
Step 3
Whisk the sugar and philadelphia cheese for the filling. Add condensed milk, stir. Beat in raw eggs one at a time, beating for 1 minute after each.
Step 4
Put the cream on the finished base, wrap the foil around the mold. Place the dish on a baking sheet filled with hot water. Put in the oven, bake for 45 minutes at 170 degrees.
Step 5
While you can make sour cream. To do this, beat the sour cream with powdered sugar, put on top of the hot cheesecake, bake for another 15 minutes. Chill the finished carrot cheesecake. You can decorate at your discretion, for example, with walnuts - they go well with the carrot base.
