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Carrot-cheese cake

for CHEESECAKE
500 gramm cream cheese (room temp)
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla

for CARROT CAKE
3/4 cup vegetable oil
1 cup granulated brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
240 gramm (1 can) crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins

for PINEAPPLE CREAM CHEESE FROSTING
60 gramm cream cheese, softened
1 tablespoon butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

Directions

To make cheesecake,
In large bowl beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 3 eggs and 1 teaspoon 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, raisins 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 or fork.
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 combine 60 gramm of 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.
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Видео КАК МЫ ПРАЗДНОВАЛИ ГОДИК/ИДЕИ ПРАЗДНОВАНИЯ ДНЯ РОЖДЕНИЯ канала Natasha LeNaR