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Print Recipe
Swirling Carrot Cheesecake Recipe
Easy to prepare, does not require a mixer, very fragrant and extremely delicious cheesecake. Whom interestingly, invite in visitors!
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Glaze:
Decoration:
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Glaze:
Decoration:
Instructions
  1. Preheat the oven to 175* C. the Bottom of the form with a diameter of 18 cm cover with baking paper, oil and powder with flour. Mix flour, sugar, cinnamon, salt and baking soda. Add the butter and melted butter, then add the whipped eggs and stir. Add grated carrots and chopped nuts.
    Preheat the oven to 175* C. the Bottom of the form with a diameter of 18 cm cover with baking paper, oil and powder with flour.
Mix flour, sugar, cinnamon, salt and baking soda. Add the butter and melted butter, then add the whipped eggs and stir. Add grated carrots and chopped nuts.
  2. Mix thoroughly and set aside.
    Mix thoroughly and set aside.
  3. In a container, place the cream cheese, sour cream, sugar, flour, vanilla and beaten egg with a fork.
    In a container, place the cream cheese, sour cream, sugar, flour, vanilla and beaten egg with a fork.
  4. All thoroughly grind.
    All thoroughly grind.
  5. Pour 2/3 of the carrot cake batter into the prepared pan and smooth with a spatula. Pour 1/3 of the cheese mixture on top of the carrot cake batter, backing away from the rim by 1.5 cm.
    Pour 2/3 of the carrot cake batter into the prepared pan and smooth with a spatula. Pour 1/3 of the cheese mixture on top of the carrot cake batter, backing away from the rim by 1.5 cm.
  6. Place half of the remaining pie dough on top.
    Place half of the remaining pie dough on top.
  7. Top with half the remaining cheese mixture.
    Top with half the remaining cheese mixture.
  8. Place the remaining cake batter and complete with a layer of the remaining cheese mixture. In the center insert a table knife and...
    Place the remaining cake batter and complete with a layer of the remaining cheese mixture.
In the center insert a table knife and...
  9. Gently, without touching the tip of the knife bottom and walls, in a circular motion to mix the layers of dough and cheese filling. Otherwise, you will not get beautiful bumpers and cheesecake can stick to the form.
    Gently, without touching the tip of the knife bottom and walls, in a circular motion to mix the layers of dough and cheese filling. Otherwise, you will not get beautiful bumpers and cheesecake can stick to the form.
  10. Place the cheesecake in the oven and bake for about 1 hour. The center will be slightly softer than the edges. Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for 4 hours or overnight.
    Place the cheesecake in the oven and bake for about 1 hour. The center will be slightly softer than the edges.
Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for 4 hours or overnight.
  11. Just before serving, reheat the oven to 175 degrees. Mix the sour cream and sugar thoroughly with a whisk, then pour over the cheesecake and smooth with a spatula. Put in the oven and bake for six minutes. Remove the cheesecake from the oven and let it cool for 10 minutes. To release from mold.
    Just before serving, reheat the oven to 175 degrees. Mix the sour cream and sugar thoroughly with a whisk, then pour over the cheesecake and smooth with a spatula. Put in the oven and bake for six minutes. Remove the cheesecake from the oven and let it cool for 10 minutes. To release from mold.
  12. Carrots cut into thin ribbons.
    Carrots cut into thin ribbons.
  13. Decorate the top of the cheesecake with nuts and carrot ribbons.
    Decorate the top of the cheesecake with nuts and carrot ribbons.
  14. Enjoy.
    Enjoy.

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