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Tag: carrot cheesecake

  • How to make Classic Cheesecake

    How to make Classic Cheesecake

    This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.

    Classic Cheesecake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 10-12 servings

    Crust
    9 oz (250 g) digestive biscuits or graham crackers
    6 tbsp (80 g) unsalted butter, melted

    Cream Cheese Filling
    2 pounds ( 1kg) cream cheese, room temperature
    1 cup (240g) sour cream
    1 cup (200g) sugar
    1 tsp (5g) vanilla
    5 eggs, room temperature
    1 tbsp (8g) cornstarch
    pinch of salt
    lemon zest from 1 lemon

    1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.

    2. Reduce oven temperature to 300F (150C).

    3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.

    4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

    5. Pour the cream cheese mixture over the prepared crust.

    6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.

    7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

    8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

     

  • How to make Carrot Cake Roll Recipe

    How to make Carrot Cake Roll Recipe

    This is a great way to enjoy carrot cake without the need for decoration like a regular sponge cake. In roll form, the last thing you have to do is sprinkle some powdered sugar on top and you’re done. Mascarpone cheese filling combined with carrot cake is great. Everyone loves this.

    Carrot Cake Roll Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings

    Cake
    3 eggs
    2/3 cup (135g) sugar
    1/2 tsp salt
    1 tsp vanilla extract
    2 tbsp canola oil
    1 tsp lemon juice
    2 cups grated carrots (about 2 medium carrots)
    3/4 cup (100g) flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    2 tsp cinnamon
    1 tsp ground ginger
    1/4 tsp nutmeg

    Filling
    1 cup (240 ml) heavy cream
    8-ounce (250g) Mascarpone cheese, room temperature
    1/2 tsp cinnamon
    1/2 cup (60g) powdered sugar
    1 tsp vanilla extract

    Dusting
    1/4 cup (30g) powdered sugar for the towel and topping

    Directions

    1. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30 x 40 cm) baking tray and line it with parchment paper.

    2. In a large bowl add eggs ,sugar, salt and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add carrot and lemon juice. Fold until well combined.

    3. Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg over the bowl. Gently fold the flour in. Carrots may be different each time, either with more juice or dry. For this cake it is preferably to be more dry, but if they are too juicy you may need to add gradually another 1/4 cup to 1/2 cup flour in the mixture.

    4. Pour the batter into the pan and spread evenly into the corners using the back of the spatula.

    5. Bake for 15 minutes. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.

    6. Sprinkle the top of the cake with powdered sugar.

    7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm either wise it cracks. Let cool completely.

    8. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone cheese with powdered sugar, cinnamon, and vanilla. Fold together.

    9. Unroll the cake and spread the filling evenly over the cake.

    10. Roll the cake back up. Sprinkle with more powdered sugar before serving.