Orange and carrot cheesecake.


500 g of cream cheese
Sugar 130 g
3 eggs
130 g sour cream, 20% fat
For the base:

225 g of carrots
Sugar 330 g
225 g wheat flour
225 ml of vegetable oil odorless
4 eggs
125 g of shelled walnuts
125 g of a clear raisins
125 g candied orange
7 g of ground cinnamon
7 g of soda
4 g salt

For decoration:

orange, tangerine or lemon marmalade
a layer of mastic (sugar paste)

Step 1. Grate carrots for carrot in Korean, can be a little thinner. Beat with a mixer with sugar and vegetable oil until the carrot juice. Add the eggs, whipped with a pinch of salt. Stir until smooth.
Step 2. Soak the raisins for 30 minutes. in drinking water. Water drain, raisins unfold on screen and pat dry on paper towel.
Step 3. Cut small pieces of nuts, candied fruits and raisins. Add the carrot mass mix.
Step 4. In a separate bowl, mix the sifted flour, cinnamon and baking soda. Mix until smooth two resulting parts.
Step 5. Pour the dough into a round shape of the split, the laid paper baking. Bake at 170 ° C for 20-30 minutes., To full readiness. Cupcake, remove from oven and cool completely. Cut the cake into 2 2 cm thick, cut off the top part of the cake, if necessary, to form a smooth layer.
Step 6. Cream cheese mix with sugar at a slow speed until it is completely dissolved, slowly add eggs and at the end – cream.
Step 7. At the bottom of the form, place the cake on top – filling evenly. Bake at 140 ° C 30-45 min. Remove the cheesecake from the oven and let cool completely on a wire rack. Get him in the fridge for 3-8 hours.
Step 8. The remaining cake grease with jam and place on the cooled cheesecake. Apply mastic cake and serve.


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