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Print Recipe
Carrot Cheesecake with Caramel Recipe
Among my friends, there are many who follow the diet and rarely allow themselves a piece of any delicacy. This cheesecake is very tasty and at the same time it is quite suitable for proper nutrition. And caramel sauce can be useful for other dishes. And for its preparation, a blender is ideal.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare the necessary ingredients for the sponge cake.
    Prepare the necessary ingredients for the sponge cake.
  2. Sift all the dry ingredients into a bowl.
    Sift all the dry ingredients into a bowl.
  3. Beat the egg (1 PC.) with sugar until fluffy. Take 50 grams of sugar. of the total number.
    Beat the egg (1 PC.) with sugar until fluffy. Take 50 grams of sugar. of the total number.
  4. Add and stir in the vegetable oil.
    Add and stir in the vegetable oil.
  5. Carefully mix the dry ingredients with a spatula by hand.
    Carefully mix the dry ingredients with a spatula by hand.
  6. Add carrots and nuts. Fry the nuts before doing this.
    Add carrots and nuts. Fry the nuts before doing this.
  7. Put into a form with a diameter of 19 cm Lightly oil the sides. Lay parchment on the bottom or bake on a silicone Mat.
    Put into a form with a diameter of 19 cm Lightly oil the sides. Lay parchment on the bottom or bake on a silicone Mat.
  8. Bake at 180*C until ready (check with a toothpick). The time depends on the type of oven. It pre-heat. Remove the finished cake from the mold, wrap it in cling film and put it in the refrigerator overnight. The next day, before cooking, cut off the cap.
    Bake at 180*C until ready (check with a toothpick). The time depends on the type of oven. It pre-heat. Remove the finished cake from the mold, wrap it in cling film and put it in the refrigerator overnight. The next day, before cooking, cut off the cap.
  9. On the same day, we will cook caramel sauce. To do this, take sugar (225 g), fat cream and butter. I'm more comfortable doing it in a frying pan. Pour the sugar into the pan in an even layer on the bottom and put on medium heat. Shake as it melts to avoid burning. Bring the cream to a boil in parallel. When the sugar has completely melted and has a uniform amber hue, carefully pour out the hot cream. Quickly stir with a silicone spatula. CAREFUL, IT SPLASHES AND BOILS! Do not use a spoon for mixing - the mass will curl up from the temperature difference. Pour the homogeneous slightly cooled mass into a glass.
    On the same day, we will cook caramel sauce. To do this, take sugar (225 g), fat cream and butter. I'm more comfortable doing it in a frying pan. Pour the sugar into the pan in an even layer on the bottom and put on medium heat. Shake as it melts to avoid burning. Bring the cream to a boil in parallel. When the sugar has completely melted and has a uniform amber hue, carefully pour out the hot cream. Quickly stir with a silicone spatula. CAREFUL, IT SPLASHES AND BOILS! Do not use a spoon for mixing - the mass will curl up from the temperature difference. Pour the homogeneous slightly cooled mass into a glass.
  10. Carefully lay out the soft butter, cut into small cubes, add salt. Punch with a blender until smooth.
    Carefully lay out the soft butter, cut into small cubes, add salt. Punch with a blender until smooth.
  11. At first, the sauce is liquid, but after infusing it overnight it will thicken.
    At first, the sauce is liquid, but after infusing it overnight it will thicken.
  12. Prepare the ingredients for the cheesecake filling. We will need eggs (2 whites and 3 yolks), sugar, milk powder, milk, caramel sauce, corn starch, and cottage cheese. And sour cream and lemon juice.
    Prepare the ingredients for the cheesecake filling. We will need eggs (2 whites and 3 yolks), sugar, milk powder, milk, caramel sauce, corn starch, and cottage cheese. And sour cream and lemon juice.
  13. Whisk the whites with sugar (70 g of the remaining amount). I did this with a blender, gradually adding sugar in the process of whipping.
    Whisk the whites with sugar (70 g of the remaining amount). I did this with a  blender, gradually adding sugar in the process of whipping.
  14. Yolk and eggs (2 PCs.) mix with cottage cheese and sour cream. Pour in the milk, 70 gr. sugar, sift the starch and milk powder.
    Yolk and eggs (2 PCs.) mix with cottage cheese and sour cream. Pour in the milk, 70 gr. sugar, sift the starch and milk powder.
  15. Beat until smooth, adding lemon juice.
    Beat until smooth, adding lemon juice.
  16. In two steps, enter the proteins, stir with a spatula.
    In two steps, enter the proteins, stir with a spatula.
  17. Brush the baking ring liberally with butter.
    Brush the baking ring liberally with butter.
  18. Put the biscuit on the bottom.
    Put the biscuit on the bottom.
  19. Pour the curd filling.
    Pour the curd filling.
  20. Add 40 g of caramel sauce. Mix with a splinter.
    Add 40 g of caramel sauce. Mix with a splinter.
  21. Preheat the oven to 160*C. Put a baking tray with water on the bottom. Bake for 60-70 minutes. It is advisable not to open the oven. Readiness to determine after 60 minutes - it should be strong at the edges and shake in the middle. Allow to cool in the oven. Then get it out, cover with cling film and put it in the refrigerator overnight. If desired, decorate with nuts, caramel, almond petals. Please come to the table!
    Preheat the oven to 160*C. Put a baking tray with water on the bottom. Bake for 60-70 minutes. It is advisable not to open the oven. Readiness to determine after 60 minutes - it should be strong at the edges and shake in the middle. Allow to cool in the oven. Then get it out, cover with cling film and put it in the refrigerator overnight. If desired, decorate with nuts, caramel, almond petals.
Please come to the table!

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