Inspired by the brand new Golden Cloud carrot cake premix, this cheesecake is the best of both worlds. Creamy velvety baked cheesecake on top of a moist spiced carrot cake – pure heaven! ⁠

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Carrot Cake Cheesecake

Serves 8-10

 

Ingredients:

Carrot Cake:

100ml sunflower oil

225ml water

2 large eggs

500g Golden Cloud Carrot Cake Loaf & Muffin Mix

100g walnuts or pistachios, finely chopped

 

Cheesecake:

400g full-fat cream cheese, at room temperature

240g crème fraîche or sour cream, at room temperature

90g golden castor sugar

20g (1 tbsp) cake flour

2 large eggs, at room temperature

zest of 1 lemon

 

Topping:

90g full-fat cream cheese

30ml demerara icing sugar

Juice of ½ lemon

50ml cream

 

Ground cinnamon, for dusting

 

Method:

To make the carrot cake layer: 

Preheat the oven to 180 degrees celsius (160 if your oven is fan-forced).  Grease a 22cm spring form cake tin (don’t line it). Whisk the oil, water and eggs together. 

      ☐ 100ml sunflower oil

      ☐ 225ml water

      ☐ 2 large eggs

Place the Golden Cloud Carrot Cake Loaf & Muffin Mix and walnuts in a large mixing bowl. Make a well in the centre then add the wet ingredients and mix until just combined – don’t overmix. 

      ☐ 500g Golden Cloud Carrot Cake Loaf & Muffin Mix

      ☐ 100g walnuts or pistachios, finely chopped

Set the batter aside while you make the cheesecake mix. 

To make the cheesecake layer:

Place the cream cheese, creme fraiche, sugar, flour, eggs and lemon in a food processor and blend until smooth. 

      ☐ 400g full-fat cream cheese, at room temperature

      ☐ 240g crème fraîche or sour cream, at room temperature

      ☐ 90g castor sugar

      ☐ 20g (1 tbsp) cake flour

      ☐ 2 large eggs, at room temperature

      ☐ zest of 1 lemon

To assemble:

Pour 1 1/2 cups carrot cake mixture into the prepared springform tin and spread into an even layer. Dollop about 1/3 of the cheesecake mixture in spoonfuls over the carrot cake layer.  Spoon remaining carrot cake mixture over cheesecake layer, then finish by drizzling over the remaining cheesecake mixture. 

Bake in the preheated oven for 60 – 65 minutes, until the middle wobbles like jelly.  Cover the cake loosely with foil after 40 minutes to stop it from browning. Remove from the oven and allow to cool at room temperature then refrigerate for at least 6 hours or overnight to set. 

To make the topping: Whisk all the ingredients together until smooth then spread over the cheesecake. Sprinkle with ground cinnamon.

      ☐ 90g full-fat cream cheese

      ☐ 30ml icing sugar

      ☐ Juice of ½ lemon

      ☐ 50ml cream

Allow the cheesecake to come to room temperature before serving.