Carrot swirl cheesecake
69 45 минут 6 порции
Easy to make, requiring no mixer, very flavorful and delicious cheesecake. Who cares, invite the guests!
Ingredients for Carrot swirl cheesecake
- Flour - 120 g
- Sugar - 140 g
- Cinnamon - 3 tsp.
- Soda - 1 tsp.
- Salt - 1 tsp.
- Vegetable oil - 80 g
- Butter - 90 g
- Chicken egg - 2 PCs
- Orange zest - 1 tsp.
- Walnuts - 60 g
- Carrots - 130 g
- Cream cheese - 300 g
- Sugar - 100 g
- Sour cream - 80 g
- Vanilla - 1 g
- Chicken egg - 1 piece
- Flour - 15 g
- Sour cream - 160 g
- Sugar - 35 g
- Carrots - 1 piece
- Walnuts - 40 g
- Mint - 4 vetos.
Step by step instruction of cooking Carrot swirl cheesecake
Preheat oven to 175"C. the bottom of the form in diameter 18 cm to lay baking paper, grease with butter and sprinkle flour.
Mix the flour, sugar, cinnamon, salt and baking soda. Add oil and melted butter, then add the beaten eggs and whisk to mix. Add grated carrots and chopped nuts.
Mix thoroughly and set aside.
In a container put the cream cheese, sour cream, sugar, flour, vanilla and whipped with a fork egg.
All carefully grind.
Pour 2/3 of the batter for carrot cake into the prepared pan and flatten with a spatula. Pour 1/3 of the cheese mixture on top of the batter for carrot cake, stepping back from the edge 1.5 cm
Place the top half of the remaining dough for the pie.
The top half of the remaining cheese mixture.
Place the remaining pastry for the pie and finish with a layer of the remaining cheese mixture.
In the center, insert a butter knife and...
Carefully, without touching the tip of a knife the bottom and sides, in a circular motion to mix the layers of dough and cheese filling. Otherwise it will not turn the beautiful dough and the cheesecake will stick to the form.
Place the cheesecake into the oven and bake for about 1 hour. The center will be slightly softer than the edges.
Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for 4 hours or overnight.
Just before serving, again preheat the oven to 175 degrees. Thoroughly mix sour cream and sugar with a whisk, then pour over top of cheesecake and smooth with a spatula. Place in oven and bake for six minutes. To get the cheesecake out of the oven and daytime to cool for 10 minutes. To release from mold.
Carrots cut into thin strips.
Decorate top of cheesecake with nuts and carrot strips.