Carrot Cheesecake Layer (Printable Version)

Layered cheesecake and spiced carrot cake.

# What You'll Need:

→ Carrot Cake Layer

01 - 1 ½ cups (150 grams) freshly shredded carrots, lightly packed
02 - 2 large eggs, should be at room temp
03 - ¼ cup (60 grams) sour cream
04 - 1 teaspoon ground cinnamon
05 - ¼ teaspoon ground nutmeg
06 - ⅓ cup canola or vegetable oil
07 - 1 teaspoon pure vanilla extract
08 - ¾ cup (150 grams) light brown sugar, packed
09 - ¼ teaspoon salt
10 - ¼ cup (50 grams) granulated sugar
11 - ¼ teaspoon ground ginger
12 - 1 teaspoon baking powder
13 - 125 grams (1 cup) all-purpose flour, leveled and spooned
14 - ¼ teaspoon baking soda

→ Cheesecake Layer

15 - 1 ½ teaspoons pure vanilla extract
16 - 3 large eggs, let them come to room temp
17 - 24 ounces (680 grams) cream cheese, brick-style, let it soften
18 - ¾ cup (150 grams) granulated sugar
19 - ¾ cup (180 grams) sour cream, at room temp

# Steps to Follow:

01 - Toss the carrot shreds into your wet mix and just fold the dry ingredients in until it comes together. In a separate bowl, whisk eggs, both sugars, sour cream, oil, and vanilla until it’s all one texture. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a different bowl. Get your 9-inch springform pan ready with some parchment on the bottom and a good spray, then preheat your oven to 350°F (177°C). Move your batter into the pan and bake it about 30–35 minutes. Toothpick test! Let it cool 20–25 minutes.
02 - With a mixer (handheld or stand), beat the cream cheese on low-medium so it’s super smooth. Now add your sour cream and keep mixing, scraping the bowl as needed. Next, pour in the sugar and vanilla and mix again. Crack your eggs in a separate bowl, give them a light whisk, then add them in with the mixer set low until just combined. Last, go around the bowl with a spatula to make sure it’s all blended well. Don’t forget, start boiling a big pot of water for later.
03 - Once your carrot cake is cool, run a knife around the edges and unclip the springform. Slice the top flat with a knife if it domed. Clean the pan ring, clasp it around the cake again, then wrap the outside with foil. Pop the pan in a big oven bag and fold the bag’s extra bits down the sides. Pour in your cheesecake mixture, spread it even, tap the pan on the table to get air bubbles out. If you spot any big bubbles, pop them with a toothpick or skewer.
04 - Turn your oven to 325°F (163°C). Sit the foil-wrapped pan in a roasting pan, pour about an inch of hot water around it for a cozy bath, and slide it all into the oven. Bake 55–65 minutes. The edges will be set but the center should wobble a bit. Switch the oven off, open the door, and let it rest inside for 30 minutes.
05 - Gently lift your cheesecake pan out of the water bath. Peel away the foil and bag. Leave the cake cooling still in the pan, sitting on a wire rack, for two hours or so. After, wrap it tightly with foil or plastic and chill in the fridge for 5–6 hours or even overnight.
06 - Take a thin knife and loosen up the sides of your cheesecake before unclipping the springform. Cut it up and dig in.

# Additional Notes:

01 - Covered tight, it’ll stay fresh in the fridge for up to five days.
02 - Freeze for as long as three months—just let it thaw in the fridge overnight before eating.

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