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Carrot Cakes Recipe

Ingredients

How to make it

  • FOR THE CHEESECAKE LAYER:
  • Prepare the cheesecake layer first.
  • This can be done early in the day, or the night before.
  • If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  • Preheat oven to 325 degrees.
  • Using a large roasting pan, add 1 inch of water to the pan.
  • Place it on the lower 2/3 of the oven!
  • Allow it to preheat in the oven.
  • Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil.
  • Line bottom (inside) with a circle of parchment paper.
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  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
  • Add in salt and eggs, one at a time, beating well after each addition.
  • Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes).
  • Pour into prepared 9-inch springform pan.
  • Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  • Bake cheesecake for 45 minutes.
  • Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  • When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight.
  • I put it in freezer for about 2 hours.
  • If using within 24 hours, feel free to just refrigerate cheesecake!
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  • There was no more info, I will have to make it to let you know what to do.

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The Cook

tuilelaith Columbia, MO

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