| Cook Time | 45 minutes |
| Servings |
Ingredients
Dough:
- 120 gram Flour wheat / Flour
- 140 gram Sugar
- 3 teaspoons Cinnamon incomplete
- 1 teaspoon Soda incomplete
- 1 teaspoon Salt incomplete
- 80 gram Vegetable oil
- 90 gram Butter melt and cool
- 2 pieces Chicken eggs
- 1 teaspoon Orange zest
- 60 gram Walnuts ground
- 130 gram Carrot grate on a coarse grater
Filling:
- 300 gram Cream cheese type Philadelphia, Almette
- 100 gram Sugar
- 80 gram Sour cream
- 1 gram Vanilin
- 1 piece Chicken egg
- 15 gram Flour wheat / Flour
Glaze:
- 160 gram Sour cream
- 35 gram Sugar
Ingredients
Dough:
Filling:
Glaze:
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Instructions
- Preheat the oven to 175 *C. Cover the bottom of the mold with a diameter of 18 cm with baking paper, grease with butter and sprinkle with flour. Mix flour, sugar, cinnamon, salt and baking soda. Add the butter and melted butter, then add the beaten eggs and mix. Add grated carrots and chopped nuts.
- Mix thoroughly and set aside.
- Put cream cheese, sour cream, sugar, flour, vanilla and egg beaten with a fork in a container.
- Chop everything thoroughly.
- Pour 2/3 of the carrot cake dough into the prepared mold and smooth with a spatula. Pour 1/3 of the cheese mixture over the carrot cake dough, stepping back from the edge by 1.5 cm.
- Put half of the remaining pie dough on top.
- Put half of the remaining cheese mixture on top.
- Lay out the remaining cake batter and finish with a layer of the remaining cheese mixture. In the center , stick a table knife and ...
- Gently, without touching the bottom and walls with the tip of the knife, mix the dough layers and cheese filling in circular movements. Otherwise, you will not get beautiful sides and the cheesecake may stick to the shape.
- Put the cheesecake in the oven and bake for about 1 hour. The middle 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.
- Just before serving, preheat the oven to 175 degrees. Carefully whisk the sour cream and sugar with a whisk, then pour over the cheesecake and smooth with a spatula. Place in the oven and bake for six minutes. Remove the cheesecake from the oven and let it cool for 10 minutes. Free from mold.
- Cut the carrots into thin strips.
- Decorate the top of the cheesecake with nuts and carrot ribbons.
- Enjoy.
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