Carrot Cake Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Carrot Cake Cheesecake sliceOne of the constant challenges of owning a bakery is coming up with new items to entice the clientele.  This Carrot Cake Cheesecake was one of the more unusual cakes we featured from time to time.

It consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting.

When I made this for the blog, I forgot to water bath the cheesecake layer.  I thought you would enjoy seeing the difference between the water bathed layer and the one I forgot to water bath.  Not only did they look different, the texture of the cheesecakes differed.  The one on the left had no water bath.  The one on the right did.  As you can see, it is flat and even.two cheesecake layersI also found that making the cheesecake layer in a processor yielded a firmer cheesecake than if it is made in a mixer.  However, both ways work.

When we first tested this we made the cheesecake layer the same size as the cake layers.  However, due to the weight of the frosting and the top layer of cake, the cheesecake layer would bow out making for a less than professional look.  So we made the cheesecake layer in an eight inch pan and the carrot cake layers in nine inch pans to keep the sides straight after assembly and finishing.

A 9×3 inch cheesecake pan is used to assemble the layers. Cheesecake panBy assembling them in this pan it prevents the layers from sliding while they are setting up in the refrigerator.   We used this method whenever we thought the layers might slide before setting. The cheesecake layer is “glued” in place using a thin layer of the frosting.  This prevents it fro sliding when cutting.

For this Carrot Cake Cheesecake, I omitted the raisins and nuts keeping the layers pristine.  However, you can make the Traditional Carrot Cake if you choose.

This is one of the easiest cakes to make.  The carrot cake itself utilizes the dump method whereby ingredients are dumped in and simply mixed together.  The cheesecake layer is equally easy especially using a processor.  So while it may look complicated, this Carrot Cake Cheesecake is really quite easy.

Cheesecake Layer

Cheesecake ingredients10 ounces cream cheese, softened (285 grams)
1/2 cup sugar (100 grams or 3 1/2 ounces)
1 egg
1 egg yolk
1 1/2 teaspoons vanilla
1/2 cup sour cream (125 grams or 4 1/ 2 ounces)

Preheat the oven to 350 degrees. Line an 8×1 inch round cake pan with parchment. Spray parchment and sides of pan well. Set aside.

Mixer: Cream cheese and sugar until well mixed and smooth, scraping often so there are no lumps. Add the egg, yolk and vanilla. Beat until mixed. Add sour cream and beat well. Pour into prepared pan.

Processor: Place all in the processor and process until smooth, scraping often.Cheesecake ingred. in processorCheesecake processed

Whichever method you use, pour it into the prepared pan pouring into panand place the pan in a larger pan. Fill with water half way up the side but don’t let it float in the water.Pouring water in pan Bake for 20 to 25 minutes until set but not colored. Cool completely.

Cover the top directly with film after it has completely cooled and place in freezer. Leave in freezer for assembly.

To release, turn the pan upside down onto a cardboard round. Releasing cheesecake 1Heat the bottom and sides of the pan with a blow dryer. Releasing cheesecake 2Rap the cardboard round with the cheese cake layer several times on the edge of a table to release.  If it doesn’t release easily, reheat it.Releasing cheesecake 3Releasing cheesecake 4Carrot Cake Layers
1/2 pound carrots, cleaned and shredded (225 grams or 8 ounces)
2 cups flour (280 grams or 10 ounces)
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1/4 cup honey
2 cups brown sugar (400 grams or 14 ounces)

Preheat oven to 350 degrees. Line 2 9×2 inch round cake pans with parchment; spray the center of the liner only.Sprayed panPapered pan

Grate the carrots.  I prefer the large holes of a square grater or use the large grating blade of the food processor.  Set aside.grating carrotsCombine the flour, cinnamon, baking soda and salt. Whisk to mix well. Set aside.dry ingredients in bowl

In the bowl of the mixer fitted with a paddle attachment, combine the eggs, oil, buttermilk, honey and brown sugar. Wet ingredients for cake in mixerMix on low to blend completely. Wet ingred. for cake mixedAdd half the flour; mixing on low. 1st flour in1st flour mixedAdd the remainder of the flour, mixing completely. 2nd layer added remainder of flour mixedAdd the carrots. Carrots incarrots mixedDivide the batter between the two pans. pouring cake layer into panSmooth the layer.  Smoothing layerBake for 30 to 35 minutes until a tester comes out clean.Cake layers baked

The layers should not pull away from the sides but rather cling to them.baked layer edge

Yield: Batter weights 1250 grams or 625 grams per layer. Two layers of cake about 1 inch tall each.

Cream Cheese FrostingFrosting ingred. 1 cup butter, softened (225 grams, 8 ounces or 2 sticks)
16 ounces cream cheese, (454 grams)
1 teaspoon vanilla
2 pounds powdered sugar (910 grams or 2 pounds)

Place the butter and cream cheese in a mixing bowl. butter, cream cheese in mixer bowlBeat until they are mixed and softened.frosting brought togetherbutter, cream cheese beating Add and powdered sugar. Beat on low to incorporate the powdered sugar, P sugar inAdd the vanilla and beat to incorporate, vanilla inthen raise to medium high and beat until the volume is increased and it is lighter in texture.Frosting finished

Assembly
Carrot Cake Layers
Cheesecake Layer
Cream Cheese Frosting

Release the cake layers by going around the edge with a small, flexible spatula.   spatula around edge of cakePlace a cake board on top, turn it over and rap it sharply on the edge of a counter.  Remove the paperbaked layer with paperremoving paper from baked layer and place one layer of cake in the bottom of a 9×3 inch cheesecake pan. 1st layer in panSpread 1/2 cup of frosting over the cake to within 1/2 inch of the edge. frosting on first layerfrosting spread on first layerWhen you get ready to release the cheesecake layer, it is important to do it while the cheesecake is frozen.  Otherwise it will not come out.  Also, do it as quickly as possible but if it starts to thaw, place it back in the freezer.

Release the cheesecake by removing it from the freezer and placing a cake board over the top. Invert the pan and heat the sides and bottom with a blow dryer. Releasing Cheesecake 1 Releasing cheesecake 2Keeping the cake board in place, pick the pan up and rap it firmly on the edge of the table turning and rapping it until you come full circle.  If it does not release, reheat and rap again.Rapping the pan on the table

Released cheesecake layerUsing the cake board as a large spatula, place it in the center of the 9 inch layer. cheesecake layer going on-1Spread another 1/2 cup of frosting over the cheesecake layer.frosting on cheesecake layerFrosting on cheesecake layer Place the second layer of cake on top of the cheesecake layer. 2nd layer onsecond layer onWrap in film and  freeze for several hours to firm up.assembly wrapped

Release the cake by placing it on a can and sliding the outer rim down.   Released carrot cakeUndercoat the sides and top.Undercoating 1Undercoating 2Undercoating 3Immediately apply the finish coat. Finished coat, sidesFinish coat topComb the sides of the cake Combing sides 1Combing sides 2Combing sides 3and finish the top of the Carrot Cake Cheesecake with a shell border made with a #5 open star.Piping shell border 1Piping border 2

 

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

8 thoughts on “Carrot Cake Cheesecake

  1. Aparecida Buratto Barbosa

    Thank Helen .I did the carrot cake following the recipe, was excellent. Here in Brazil the carrot cake is different. But the filling and cover I modified using the cheesecake. Thank you.

  2. Aparecida Buratto Barbosa

    Helen good day, I wonder if you do not put your eggs in cheesecake can use without baking? Thanks.

    1. hfletcher Post author

      Hi Aparecida: The mixture will not be firm enough to use as a filling. If you don’t want to use the cream cheese layer, just use the Cream Cheese frosting. But it is the cheesecake layer that adds the additional layer of flavor to this Carrot Cake.

  3. Manisha

    Hi Helen, after getting your mail I couldnt stop myself from checking this recipe on your blog itself!!!

    My list of cakes to be made is growing….all i can say is that i have a pretty heavy duty to-do list.

    i am very fond of cheesecakes and i like all their flavour combos and Cheesecake Factory’s red velvet cheesecake is one my favourite :).

    Regards

    1. hfletcher Post author

      Hi Manisaha – Thanks for getting back to me about the email problem. If anyone can handle a heavy duty list of cakes it is you. So glad you are enjoying the blog and continue to love pastry.

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