Name: Cheesecake with Carrot Cake
Prep time: 185 min
Cook time: 20 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 packages cream cheese, 190g each, for the cheesecake; 1/2 cups sugar, for the cheesecake; 2 eggs, for the cheesecake; 1 teaspoon flour, for the cheesecake; 1 teaspoon vanilla essence, for the cheesecake; 1/2 cups sour cream, for the cheesecake; 3/4 cups vegetable oil, for the cake; 1/4 cups raw sugar, for the cake; 3/4 cups sugar, for the cake; 2 eggs, for the cake; 1 teaspoon vanilla essence, for the cake; 1 1/4 cups flour, for the cake; 1/2 teaspoons baking soda, for the cake; 1 teaspoon cinnamon, for the cake; 1 teaspoon nutmeg, for the cake; 1/2 teaspoons salt, for the cake; 1 cup carrot, for the cake; 2 packages cream cheese, for the topping (at room temperature) (190 g each); 1 tablespoon butter; 3/4 cups icing sugar, for the topping; 1/4 cups sour cream, for the topping; 1 teaspoon vanilla essence, for the topping; 1 cup walnuts, finely chopped for decoration

Preparation

2h 45 mins

20 mins

Low

For the cheesecake, in a mixer, beat the cream cheese, add the sugar with the eggs, flour, vanilla extract, and cream until you have a smooth mixture. Set aside. For the carrot cake, beat the oil with the sugar, eggs, vanilla extract, flour, baking soda, cinnamon, nutmeg, salt, and carrot until combined.