Carrot Cake Cheesecake
Yes, carrot cake cheesecake... not one dessert, but two desserts in one. It starts with a layer of moist carrot cake with a hint of coconut cream, then a layer of real baked cheesecake also with a hint of coconut cream, then topped with another delicious layer of carrot cake. Save this one for Easter!!
- 1 1/4 pounds bar cream cheese (20 oz), room temperature
- 3/4 cups sugar
- 1/2 tsp finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
- 1/4 tsp coarse salt
- 1/4 cup coco lopez coconut cream
- 2 eggs
- 1/2 cup sour cream
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 lb medium carrots (6 to 7 carrots, yields 3 cups), peeled
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 eggs
- 1/4 cup coco lopez coconut cream
- 1 1/2 cup vegetable oil, safflower oil, or canola oil
Coconut Creamcheese Frosting
- 4 8-ounce packages cream cheese
- 1 cup (2 sticks), plus 2 tablespoons unsalted butter
- 2 1/4 cups powdered sugar
- 1 cup plus 2 tablespoons coco lopez cream of coconut
- 1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in coco lopez coconut cream and sour cream.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. I would strongly recommend using a leak-proof springform pan or a cheesecake moat. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
Adjust oven rack to middle position; heat oven to 350 degrees. Spray two 9" round pans with nonstick baking spray with flour.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
Shred carrots using large holes of box grater; transfer carrots to bowl and set aside.
In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Add coco lopez coconut cream to mixture. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl.
Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.
Cool cake to room temperature in pan on wire rack, about 2 hours.
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and extract. Chill until firm enough to spread, about 30 minutes.
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the carrot cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.