Carrot Cake Cheesecake

recipe from lovefoodies

Preheat oven to 325 F. Line 2 9-inch springform pans with parchment paper. Place a sheet pan with 4 cups of water on the lower rack.

Cheesecake

750 g cream cheese, room temp
3/4 cup white sugar
3 tbsp lemon juice
6 eggs, room temp
6 oz sour cream

Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs two at a time, mixing well between each addition, scraping the sides as needed. Then mix in the lemon juice and sour cream. Set aside mixture in a bowl.

Carrot Cake

15 oz flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 1/4 tsp cinnamon powder
1/4 tsp nutmeg powder, slightly heaping
1/4 tsp clove powder, slightly heaping
1/8 tsp salt

6 eggs, room temp
3 carrots, grated
1 1/2 cups sugar
1 tbsp vanilla extract
1 1/2 cups oil
4 tbsp maple syrup
1/2 cup dried coconut
1/2 cup raisins

1. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove and set aside.
2. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup.
3. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins. 
4. Pour 1/4 of cake batter in the prepared pans. Next dollop about 1/3 cup of cheesecake batter on top of the cake batter.
5. Pour the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. Don't forget to divide evenly.
6. Bake the cheesecakes for 90 minutes. When the timer goes off, turn off the oven and crack the door. Let them sit in the cooling oven for another hour.
7. Put in the fridge to cool all the way. Cut and top with a drizzle of caramel sauce.