Carrot cake cheesecake
To make the carrot cheesecake, the first step is to beat the sugar with the eggs, then pour in the oil. Grate the carrots on a large grater, roughly chop the walnuts, and add both to the eggs. Mix the flour with the starch, spices, baking powder, and salt, then pour it into the egg mixture and mix.
Pour the mixture into a 22 cm diameter cake tin lined with baking paper. Wrap the outside of the tin in 2 layers of aluminium foil, place it in the centre of a deep baking tray and bake in an oven preheated to 175 degrees for 20 minutes.
While the carrot cake is baking, mix the cream cheese, eggs, cornstarch, sugar, sour cream and lemon zest until smooth, then when the carrot cake is baked, pour the cheesecake mixture on top. Reduce the oven temperature to 160 degrees, push the cake back in, fill the large baking pan with water halfway up the pan, and bake for 50 minutes.
Then turn off the oven, prop the oven door open with a wooden spoon, and let the cake cool for 30 minutes. Then put the pan in the refrigerator without the foil and let the cake cool completely. This will take about 3 hours, but it is best to let it rest in the refrigerator overnight.
Remove the cake from the pan, transfer it to a plate, and mix the cream cheese, powdered sugar, sour cream, and lemon zest on top, then spread it on top of the cake. Sprinkle with the walnuts and pistachios, and you're done.
- Preparation: 25 minutes
- Baking: 70 minutes
- Cooling: min. 3 hours 30 minutes.
