Carrot Cheesecake with Caramel Recipe
There are many of my friends who follow a diet and rarely allow themselves a piece of any delicacy. This cheesecake is very tasty and at the same time quite suitable for proper nutrition. And caramel sauce can be useful for other dishes. And a blender is ideal for its preparation.
Servings
8
Cook Time
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the necessary ingredients for the sponge cake.
  2. 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.
  4. Add vegetable oil and mix.
  5. Mix the dry ingredients thoroughly by hand with a spatula.
  6. Add carrots and nuts. Before that, fry the nuts.
  7. Put it in a mold with a diameter of 19 cm . Lightly lubricate the sides with oil. Cover the bottom with parchment or bake on a silicone mat.
  8. Bake at a temperature of 180 * C until ready (check with a toothpick). The cooking time depends on the type of oven. Preheat it. Remove the finished cake from the mold, wrap it in plastic wrap and put it in the refrigerator overnight. The next day, before cooking, cut off the hat.
  9. On the same day we will prepare caramel sauce. To do this, take sugar (225 g), heavy cream and butter. It’s more convenient for me to cook it in a frying pan. Pour the sugar into the mold in an even layer on the bottom and put on medium heat. Shake as it melts to avoid burning. In parallel, bring the cream to a boil. When the sugar has completely melted and acquired a uniform amber hue, carefully pour in the hot cream. Mix quickly with a silicone spatula. CAREFUL, IT SPLASHES AND BOILS! Do not use a spoon for mixing – the mass will curdle from the temperature difference. Pour a homogeneous, slightly cooled mass into a glass.
  10. Carefully put the soft butter, cut into small cubes, add salt. Whisk with a blender until smooth.
  11. At first, the sauce turns out to be 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, powdered milk, milk, caramel sauce, corn starch and cottage cheese. As well as 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 during the whipping process.
  14. Yolk and eggs (2 pieces each) mix with cottage cheese and sour cream. Pour in milk, 70 gr. sugar, sift starch and milk powder.
  15. Whisk until smooth, adding lemon juice.
  16. In two steps, enter the proteins, mix with a spatula.
  17. Grease the baking dish liberally with butter.
  18. Put the sponge cake on the bottom.
  19. Pour out the curd filling.
  20. Add 40 g of caramel sauce. Mix with a pinch.
  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. Determine readiness after 60 minutes – it should be strong at the edges and shake in the middle. Let cool in the oven. Then take it out, cover it with cling film and put it in the refrigerator overnight. If desired, decorate with nuts, caramel, almond petals. Please have a seat at the table!
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