Cheesecake Factory's Carrot Cake Cheesecake
I searched long and hard for this one, and finally got it from a chef at their corporate kitchen!
I searched long and hard for this one, and finally got it from a chef at their corporate kitchen!
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon butter softened
- cake
- 1 tablespoon flour
- 1 cup flour
- 3/4 cup sugar
- 1/2 cup coconut
- 16 ounces cream cheese room temperature
- 2 1/2 teaspoons vanilla extract
- carrot cake
- 1 (8 1/2 oz.) can crushed pineapple in juice drained well, reserve juice
- 1 cup grated carrots
- pineapple cream cheese frosting
- 2 ounces cream cheese softened
- 1 3/4 cups confectioner sugar
- 1 tablespoon reserved pineapple juice
- Carbohydrate 53.3432415703859 g
- Cholesterol 126.868640199423 mg
- Fat 31.7448133910288 g
- Fiber 1.62458625825215 g
- Protein 7.69671635060385 g
- Saturated Fat 11.3159652633999 g
- Serving Size 1 1 Serving (220g)
- Sodium 5353.51907456329 mg
- Sugar 51.7186553121337 g
- Trans Fat 2.97457763747282 g
- Calories 522 calories
Step-by-step
- In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.
- Meanwhile prepare Carrot Cake.
- In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; 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" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; 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 350F oven for 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 cream cheese, butter, confectioners'' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Avoiding the Waterlogged Crumb
Many bakers destroy this dessert by skipping the pressing stage for the crushed pineapple. Canned fruit introduces excess moisture that ruins the crumb structure of the carrot cake layer. Squeeze the drained pineapple thoroughly in a clean kitchen towel before folding it into the batter. That simple step prevents soggy pockets from forming during baking at 350F.
Managing Fat and Protein Emulsions
Cream cheese must reach 70F before mixing to prevent lumps in the batter. Cold dairy refuses to emulsify cleanly with sugar and eggs. Beat the base until completely smooth, but avoid incorporating excess air that causes surface cracks. Drop the components into the springform pan carefully. Do not swirl the layers with a knife, or the distinct textural contrast between dense cheese and spiced cake will blur.
Chilling and Structural Stability
Refrigerating the finished dessert for three to four hours is mandatory for proper setting. The fats in the cream cheese and butter frosting firm up completely during this cold rest. Slice the portions with a warm, wiped knife to keep the layered profile intact.
