Ingredientes para Easter Bunny's Favorite Carrot Cheesecake
- Graham Cracker Crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8 ounce) packages cream cheese
- Brown Sugar
- 4 large eggs
- Heavy Whipping Cream
- 2 tablespoons cornstarch
- 1 cup sour cream
- Vanilla Extract
- 1 tablespoon lemon juice
- Ground Cinnamon
- 2 cups grated carrots
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Easter Bunny's Favorite Carrot Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Easter Bunny's Favorite Carrot Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom and 2 inches up the sides of a greased 9-inch springform pan. Bake for 6-8 minutes, then cool completely on a wire rack.
- **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese, 1 ½ cups granulated sugar, and ¼ cup packed light brown sugar until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing on low speed after each addition just until combined.
- Stir in 1 cup heavy cream, 2 tablespoons cornstarch, 1 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon.
- Gently fold in 2 cups grated carrots.
- Pour the filling into the prepared crust.
- **Water Bath:** Wrap the springform pan tightly in double layers of heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan.
- Pour 1 inch of hot water into the larger pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is just set. Do not overbake!
- **Make the Topping (optional):** While the cheesecake is baking, prepare the topping by combining ½ cup graham cracker crumbs, ¼ cup packed brown sugar, 2 tablespoons melted butter, and ½ teaspoon cinnamon.
- Sprinkle the topping evenly over the cheesecake during the last 7-10 minutes of baking.
- **Cool and Chill:** Remove the cheesecake from the water bath and let cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen. Cool for 1 hour longer.
- Refrigerate overnight to allow the cheesecake to set completely.
- Carefully remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
185g
Fat
111g
Carbs
20g
