Cheesecake Layered Carrot Cake Food

CARROT CAKE CHEESECAKE CAKE

Steps:

• For the Cheesecake Layer.
• 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 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. 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.
• For the Carrot Cake Layers.
• 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.
• 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.
• To Assemble the Cake.
• 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.
• Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat this sides of the cake with toasted pecan if desired.
• Refrigerate until ready to serve.

CHEESECAKE FACTORY CARROT CAKE CHEESECAKE

Steps:

• To make cheesecake,
• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife.
• Do not marble with a knife.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.