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Sunday, July 30, 2017

Carrot Cake Cheesecake

Carrot Cake Cheesecake - copycat version from the Cheesecake Factory

It doesn’t get much better than Carrot Cake and Cheesecake and this version is the epitome of a show-stopping dessert.

If you looked up the word ‘show stopper’ in the dictionary, we’re pretty sure that this Carrot Cake Cheesecake would be pictured.

Is there anything better than the creamy combination of carrot and cheesecake? If you are yet to experience this heavenly dessert, you truly are missing out. This is the epitome of the ultimate dessert.
It’s surprisingly easy to make when you know how and we have included a video tutorial that will show you how.

How To Make Carrot Cake Cheesecake Video

We have also included a very popular copycat recipe for the Cheesecake factory Carrot Cake Cheesecake. You will not want to miss it. Be sure that you scroll our page all the way to the end so that you don’t miss a single great idea.

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It’s also recommended that you view the video so that you learn all the tips and tricks.Stephanie from ‘The Joy of Baking’ has put together a video that steps you through how to make your own Carrot Cake Cheesecake. Click ‘Play’ below above to view ⇑ 

  • 1/2 cup pecan halves, plus more, chopped, for garnish
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 cups shredded carrot (2 to 3 medium carrots)
Sour Cream Topping:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

Homemade Focaccia Bread

Homemade Focaccia Bread

You will never buy store bought Focaccia again, learn how to make your own version with this easy recipe that is delicious!

You’ll never go back to store-bought Focaccia Bread once you’ve tried making your own! It’s moist, chewy and full of flavor. The secret is leaving it to rise overnight.

It’s infused with Garlic and Herb Oil and you can use your favorite herbs. Serve it plain or with savory toppings. It’s also great served with Balsamic Vinegar and Olive Oil. You can even add some Dukkah.

You can experiment with this recipe and add all your favorite ingredients. Sundried Tomatoes, herbs, garlic, absolutely everything goes!  We’re sure that you are bound to have a few ideas of your own. 

Homemade Focaccia Bread Video

If you’d like to see how easy it is to make authentic Italian Focaccia, be sure to view the Jamie Oliver Foccacia Bread Video. It couldn’t be easier and it’s super delicious! Click ‘Play’ below ⇓

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  • 1-3/4 cup warm water
  • 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast)
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
  • 1 tablespoon + 3/4 teaspoon kosher salt, divided
  • 3/4 cup extra-virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
  • 1 tablespoon chopped fresh rosemary, from several sprigs
  • Dipping Oil Recipe ⇓ via Young Living Essential Oils 
Dipping Oil For Italian Bread

(Recipe from Bread Baker's Apprentice which is an amazing book which you need to own)
5 cups (22.5 ounces) Bread flour
2 teaspoons salt
2 teaspoon instant yeast
6 tablespoons olive oil
2 cups room temperature water
1/4 cup + 1/2 cup of herb oil (oil gently warmed with garlic and herbs)


Stir together the flour, salt and yeast. Add the oil and water and knead with a dough hook for 5-7 minutes.  The dough with be smooth but fairly sticky. It will be sticking to the bottom of the bowl but should be clearing the sides of the mixing bowl.

Liberally sprinkle a surface with flour. Then flour your hands and transfer the dough to the floured surface. Dust liberally with flour and then pat into a large rectangle and let relax for five minutes.


Pulling on each end of the dough stretch it to twice its size and the then fold it like a letter to return it to the original rectangle size. Lightly brush with oil, sprinkle with flour, then cover with plastic wrap and let relax for 30 minutes

Stretch and fold again. Let relax 30 minutes

Stretch and fold again. Cover and let rise on the counter for 1 hour.


Line a 17x12 baking sheet with parchment or tinfoil. (I used a smaller pan to get a slightly taller focaccia. If you want to use the focaccia as the base for toppings it's better to use the 17x12 to get a thinner loaf).

Spread the pan with 1/4 cup of herb oil then transfer the dough (maintaining it's rectangle shape) and spoon another 1/4 cup of oil on top. Use your finger tips to dimple and stretch the dough to fill the pan. If the dough keeps springing back and won't stretch let it relax for a few minutes before continuing.


Loosely cover with plastic wrap and let rise overnight in the fridge


Remove the focaccia three hours before baking to allow it to come to room temperature and rise a bit more. Drizzle more oil on top (you can use all the remaining 1/4 cup if you like) and dimple and stretch the dough a bit further to completely fill the baking sheet.

Preheat the oven to 500

Three hours after removing the focaccia from the fridge place in the oven and TURN IT DOWN to 450.

Bake for 10 minutes, then rotate and bake for another 10 minutes. If you are adding cheese sprinkle it on now and then bake for a further five minutes. The bread should be golden brown. Remove from oven and transfer to a cooling rack to prevent the bread from over baking. Let cool for at least 20 minutes before eating.

Go to this page to see their tutorial on how to make the bread. Click Here


Lemon Meringue Pie Cheesecake Slice

When life gives you Lemons, why not make Lemon Meringue Pie Cheesecake Slice! This is an old time fave we just had to share  …

Our community is head over heels for Lemon Recipes and when we spied this amazing Lemon Meringue Cheesecake Recipe on one of our favorite Food Sites, Foodiful – we knew it was a winner!
In fact, we have spent many hours browsing their beautiful site. We were in complete awe with the various collections of recipes that they have. We particularly love their old fashioned food series.

  • 250 g digestive biscuits, finely crushed
  • 125 g butter, melted
  • ¼ cup lemon curd
  • 500 g cream cheese, softened
  • ¾ cup caster sugar
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
  • 300 ml thickened cream
  • finely grated zest and juice of 1 lemon
  • Meringue

    • 3 egg whites
    • ¼ tsp cream of tartar
    • ¾ cup caster sugar
  1. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
  2. Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
  3. To make the meringue, beat egg whites and cream of tartar together until soft peaks form. Add caster sugar, 1 tablespoon at time, beating constantly until thick and glossy.
  4. Spoon meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.