Carrot cake cheesecake

Ingredients:

Carrot cake

• 1/2 cup walnuts, plus chopped nuts for serving
• 1 cup premium flour
• 1 teaspoon baking powder
• 3/4 tsp baking soda
• 1 teaspoon ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1.5 cups grated carrots (2-3 medium carrots)

Cheesecake

• 3 packages (225 g each) of softened cottage cheese
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tbsp. flour
• 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
• 1 teaspoon vanilla extract

Sour cream

• 1/2 cup powdered sugar
• 2 tbsp sour cream
• 1/4 tsp vanilla extract
• A pinch of salt

Preparation:

1. Position a rack in the center of the oven and preheat to 180°C. Spread 1/2 cup walnuts on a rimmed baking sheet and roast for 10-12 minutes until golden brown. Let cool, then finely chop.
2. In a large bowl, combine nuts, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt.
   
   In a separate bowl, whisk together the butter, sugar, and eggs, then stir in the carrots. Fold the carrot mixture into the flour mixture, mixing it in.
3. Carrot cakePour into a 22cm springform pan (do not grease it) and tap it on the counter to even out the batter.
   
   Bake for 20-25 minutes, until the cake springs back when pressed and a toothpick inserted in the center comes out clean. Cool completely. The carrot cake can be made a day ahead and stored in the pan.
4. Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and granulated sugar for about 5 minutes until creamy and smooth. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the flour, vanilla, lemon zest and juice, and beat for about 1 minute.
5. CheesecakePreheat oven to 180°C. Pour the cheesecake mixture over the prepared carrot cake. Line the bottom and sides of the pan with a large piece of foil. Place in a roasting pan or large baking dish and add enough water to come halfway up the cake pan.
   
   Bake for about 1 hour, until the cheesecake is pale yellow and has a slight jiggle in the center.
6. Turn off the heat and leave the cake in the hot oven for 30 minutes. Remove, run a sharp knife around the edges, and let cool completely on a wire rack. Cover and refrigerate for 8 hours or overnight.
7. Sour creamWhisk together powdered sugar, sour cream, vanilla, and salt. Spread the top of the cheesecake with the frosting.
8. Sprinkle the top with chopped walnuts in a decorative pattern. Refrigerate for at least 30 minutes before serving. Slice and serve.