Ingredients

Carrot biscuit
egg
1 pc
carrots
0.25 cup
80 g
2.80 oz
2.64 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
butter
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
flour
0.25 cup
90 g
3.15 oz
2.97 fl oz
baking powder
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
salt
pinch
vanilla
to taste
walnuts
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Cheesecake
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
eggs
2 pc
cream 30-35%
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
starch
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
sugar
0.50 cup
115 g
4.02 oz
3.80 fl oz
blue cheese
0.25 cup
90 g
3.15 oz
2.97 fl oz
Honey cream for decor
cold cream cheese
0.75 cup
200 g
7 oz
6.60 fl oz
cold cream 30-35%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
honey
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
to taste

Method

Let's give the floor to Daria: “Oooh, what an unreal deliciousness is this! I love all sorts of delicious cheeses and, accordingly, cheese pastries. The combination is a real BOMB! This is one of my favorite compositions.”

For the recipe, you need two molds: 6.3 inch and 7 inch in diameter.

Carrot biscuit

The carrot biscuit (sponge) recipe:

  • 1 egg
  • 80 g carrots | 2.80 oz
  • 80 g sugar | 2.80 oz
  • 35 g butter | 1.25 oz
  • 90 g flour | 3.15 oz
  • 4 g baking powder | 0.15 oz
  • a pinch of salt
  • vanilla to taste
  • 20 g walnuts | 0.70 oz
  1. Mix an egg, finely grated carrots, sugar, melted butter in a deep container, sift the flour with baking powder, add salt and vanilla, and whip until smooth.
  2. Add ground walnuts.
  3. Bake at 340 to 356F under foil (remove the foil after 15 to 20 minutes) until a dry skewer (about 30 to 35 minutes) in a 7-inch mold.
  4. Wrap the sponge cake in plastic wrap and put it in the fridge for at least 40 minutes.

Cheesecake

The cheesecake recipe:

  • 400 g cream (curd) cheese | 14.10 oz
  • 2 eggs
  • 75 g cream 30-35% | 2.65 oz
  • 7 g starch | 0.25 oz
  • 115 g sugar | 4.05 oz
  • 90 g blue cheese | 3.15 oz
  1. An hour before cooking put the cream cheese into a deep container so that it reaches the room temperature.
  2. Place the cream and the blue cheese in a saucepan over the fire to completely dissolve the cheese in the cream. Cool it down.
  3. Add sugar and starch to the cream cheese. Whip it until smooth.
  4. Add eggs one at a time and mix it with a silicone spatula! Then add the cream and cheese and mix the mass until smooth.
  5. Carefully cut off the top of the biscuit. Form the layers using a pastry bag.
  6. Send the cake to bake until tender (shaking middle) for 50 to 60 minutes at 230 to 250F (IMPORTANT: if the middle swells, you should lower the temperature!)
  7. Cool the cheesecake and put in the fridge for at least 4 hours (better overnight).

Honey cream

The honey cream for decoration:

  • 200 g cream (curd) cold cheese | 7.05 oz
  • 70 g cold cream 30-35% | 2.45 oz
  • 50 g honey (+ powdered sugar to taste) | 1.75 oz

Whip all the ingredients in a mixer bowl on a medium mode, then at high speeds for about 1 minute.