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Carrot Cake Cheesecake with Yuzu and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 11 reviews
  • Author: Evelyn
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 7 hours 5 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Cheesecake is a delightful fusion dessert combining moist, spiced carrot cake layers with creamy, tangy cheesecake. It features layers of carrot cake batter and smooth cheesecake batter baked together to create a marbled effect, topped with a luscious cream cheese whip to add extra richness. With the subtle flavor boosts of yuzu marmalade and warm spices like cinnamon, nutmeg, and ginger, this recipe offers a unique and indulgent treat perfect for any occasion.

Ingredients

Cheesecake Batter

  • 8 oz (225 g) block cream cheese, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp (30 g) yuzu marmalade or 2 tbsp (24 g) granulated sugar
  • 3 tbsp (45 g) mascarpone or sour cream
  • 1 large (50 g) egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Carrot Cake Batter

  • 3 tbsp + 1 tsp (50 ml) avocado oil (or neutral oil of choice)
  • 3 tbsp (36 g) granulated sugar
  • 3 tbsp + 2 tsp (45 g) brown sugar
  • 1 tbsp (20 g) pure maple syrup (optional; or substitute with 10 g extra sour cream + 10 g more brown sugar)
  • 2 tbsp (30 g) mascarpone or sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/4 tsp salt
  • 1/2 cup (75 g) finely grated carrot
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup (90 g) all-purpose flour

Cream Cheese Whip

  • 1/2 cup (120 ml) heavy cream
  • 5 oz (140 g) block cream cheese, room temperature
  • 4-6 tbsp (50–70 g) granulated sugar (to taste)
  • 1 tsp vanilla extract
  • 1 tsp yuzu juice (optional)
  • 1 tbsp matcha powder (optional)

Instructions

  1. Prepare the Pan and Oven: Preheat the oven to 350°F (180°C). Scrunch a large piece of parchment paper and press it into a 6 or 7-inch springform pan, ensuring the parchment rises at least 1 inch above the rim. Use a second parchment layer if there are any tears to prevent leaking.
  2. Make the Cheesecake Batter: In a medium bowl, use a spatula to smooth the cream cheese until creamy. Add granulated sugar and yuzu marmalade (or extra sugar if not using marmalade) and mix well until combined. Stir in the mascarpone or sour cream. Add the egg, vanilla extract, and salt, mixing until the batter is smooth. Set aside this cheesecake mixture.
  3. Make the Carrot Cake Batter: In a separate bowl, whisk together the avocado oil, mascarpone or sour cream, egg, granulated sugar, brown sugar, maple syrup (if using), vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined. Stir in the finely grated carrot. Whisk the baking powder and baking soda into the flour, then fold this into the wet ingredients gently until just combined, taking care not to overmix.
  4. Layer the Batters in the Pan: Pour about two-thirds of the carrot cake batter (approximately 300 g if weighed) into the prepared springform pan, spreading it evenly. Add about one-third of the cheesecake batter (approximately 110 g) into the center of the carrot cake layer. Then pour the remaining carrot cake batter over the cheesecake batter, followed by spooning the rest of the cheesecake batter on top, starting from the center to create marbled layers.
  5. Bake the Cake: Gently tap the pan on the counter to release any air bubbles. Reduce the oven temperature to 325°F (160°C). Bake the layered cake for 35 to 45 minutes until the edges are set but the center still has a slight jiggle. If the top browns too quickly, tent the pan loosely with foil to prevent burning.
  6. Cool in Oven and Refrigerate: After baking, turn off the oven, crack the oven door open, and let the cake rest inside for 20 minutes to cool gradually. Remove the cake and allow it to cool completely at room temperature. Then refrigerate the cheesecake for at least 6 hours or preferably overnight to set properly.
  7. Make the Cream Cheese Whip: In a mixing bowl, beat the cream cheese and sugar together on medium speed until smooth, about 1 minute. Add the heavy cream and whip on medium-high speed until light and fluffy, approximately 2 to 3 minutes. Mix in vanilla extract and, if desired, add yuzu juice or matcha powder for extra flavor.
  8. Serve: Carefully remove the cheesecake from the springform pan once chilled. Top generously with the cream cheese whip. For best results, chill the finished cake again for at least 1 hour before serving. When slicing, use a knife warmed in hot water and wiped dry between cuts to achieve clean slices. Serve and enjoy this delicious carrot cake cheesecake!

Notes

  • Use room temperature ingredients for easier mixing and smoother batter.
  • If yuzu marmalade or juice is unavailable, substitute with extra granulated sugar and vanilla; the citrus adds a bright note but is optional.
  • Be careful not to overmix the carrot cake batter to keep the cake tender.
  • Letting the cheesecake cool gradually in the oven helps prevent cracks.
  • The cream cheese whip can be flavored with matcha or yuzu for an interesting twist.
  • Chilling overnight improves flavor and texture for neat slicing.
  • Use a warm knife dipped in hot water between slices for clean cuts without cracking.

Find it online: https://evelynscooking.com/carrot-cake-cheesecake-with-yuzu-and-spices-recipe/