Today at CRB Tech Reviews I write about a cheesecake made of carrot and is creamy yummy. It’s a lengthy process so I shall concentrate more on the recipe part.
FOR THE CHEESECAKE LAYER
- three packages of cream cheese, at room temperature
- 1 1/3 c. sugar
- 3 tsp corn starch
- 1 tsp pure vanilla extract
- 2 large eggs
- 2/3 c. heavy cream
Begin with preheating the oven to 350 degrees F.
Butter well a pan with aluminum foil, cover the bottom & spread all the way up the sides.
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Put the cream cheese, 1/3 cup of the sugar, and cornstarch in a bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Mix in the remaining cheese, one packet at a time, scrape the sides of the bowl. Add the vanilla. Mix in the eggs, one at a time, beat well after each addition. Whisk in the cream just until it’s completely mixed. Don’t overmix!
Put the batter into a foil-wrapped pan & place it a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cake at abour 350 degrees F until the edges are light golden brown & the top is slightly golden tan, for about 1 1/4 hours. Remove the cake from water bath, transfer to a rack, & allow it to cool in a pan for 2 hours, cover with plastic wrap & refrigerate; until it’s completely cold, about 4 hours. Place the cake in a freezer overnight. Leave in the freezer until your ready to assemble the cake.
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 3/4 tsp. salt
- 1/3 tsp. baking soda
- 1/2 cup raisins
- 4 large eggs
- 2 cups sugar
- 1 cup veggie oil
- 1/4 c. heavy or whipping cream
- 1 Tbsp. vanilla
- 2 cup peeled & finely grated carrots
- 3/4 cup finely chopper walnuts
- 3/4 cup peeled & minced apples
Start with preheating the oven to 325 degrees F.
Well butter the bottom of & sides of a round layer cake pans. Line the bottom of all 3 pans with parchment paper.
Sift the baking powder, flour, cinnamon, salt, & soda together in a bowl & keep aside.
Beat the eggs in a big bowl with an electric mixer on high until light yellow, about 5 minutes. Then add the sugar,oil, then the cream & vanilla. When the batter is light golden & airy, it’s ready. Stir the flour mixture with a spoon, then stir in carrots, apple, walnuts & raisins. Divide the batter evenly between the 3 pans & bake until the centers are done. Let the cake cool in a pan on a wire rack for 15 minutes, then put turn them on to the rack & remove the paper liner. Let the cake cool, for say 2 hours, then wrap each layer & keep in a refrigerator.
CREAM CHEESE FROSTING
- three packets of cream cheese
- 2 sticks of unsalted butter,
- 6 cup sifted sugar
- 1 tsp. vanilla
- 1/4 cup heavy cream
Whisk the cream cheese & butter in a medium bowl with a mixer on high. Add the sugar, then the vanilla beating until smooth. While the mixer running, add the cream, & whisk until the frosting looks whipped & creamy.
How ro assemble:
Place one cake top side down on a cake plate. Spread with frosting. Release & remove the ring of the pan, then remove the frozen cheesecake from the bottom of the pan. Place the cheesecake on top of the frosted layer of carrot cake top side down & spread with some icing. Ice the top & sides of the cake with remaining frosting.
And stay connected with CRB Tech Solutions for more recipes to come.