Carrot and almond cheesecake
A combination of cheesecake and carrot cake? Yep! Very tasty combination of two favorite desserts. For me, a completely new experience of these two desserts that are my favorites. It's not a super creamy dessert… the texture is slightly crumbly and reminiscent of a carrot cake but again so light, fluffy
and moist… what a great combination!
Short Photo Recipe
Ingredients
- 75 g sugar
- 75 g butter (softened)
- 90 g flour
- 1.5 tsp baking powder
- 1 egg
- A few drops of almond extract
- 410 g cream cheese (or cottage cheese, well sieved)
- 5 egg yolks
- 5 tbsp ground almonds
- 125 g sugar (50g + 75g)
- 1 orange juice
- A few drops of almond extract
- 200 ml whipping cream
- 250 g young carrots (grated, drained)
- 5 egg whites
Base ingredients:
Base preparation:
Instructions
- Place the above ingredients in a mixing bowl and mix well for smooth mixture.
- Coat a 24 cm round cake tin with butter.
- Spread the mixture evenly in the cake tin with a spatula.
- Bake in a preheated oven at 180 ° C for 10 minutes.
- Cool the baked base before placing the filling.
- Put cheese, egg yolks, almonds, 50 g of sugar in a mixing bowl,
orange juice, almond extract, whipped cream and grated, sieved carrots. - Mix the ingredients well with a mixer.
- Whisk the egg whites until stiff, gradually adding the rest of the sugar (75g). Add the sugar after the egg whites have foamed, gradually dissolving the sugar.
- Put cheese, egg yolks, almonds, 50 g of sugar in a mixing bowl,
- Using a spatula, carefully fold the egg whites into the cheese and egg yolk mixture.
- Pour the prepared filling on a baked, cooled base and bake for about 90 minutes at 150°C or until golden brown.
- The cake is ready when it firms like a biscuit.
- Leave the baked cake for about an hour in oven with the door ajar to cool slowly.
- Decorate the baked cake with almond leaves and enjoy!
Base preparation:
Filling preparation:
cake, cheese, almond, carrot
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