Carrot cheesecake

This carrot cheesecake is perfect if you can’t decide between the two types of cake! You can enjoy both in one. There is a moist batter with carrots and hazelnuts, a fluffy quark mixture and crunchy hazelnut crumbles. You can find the whole recipe here!

INGREDIENTS

For the batter:

100g soft Butaris clarified butter
100g sugar
3 eggs
100g ground hazelnuts
100g wheat flour type 405
2 teaspoons of baking soda
200g carrots, peeled and grated
For the cheesecake mixture:

500g low-fat curd
200g sour cream
85g sugar
25g cornstarch
2 eggs
1 pack vanilla sugar
For the hazelnut crumble:

75g ground hazelnuts
75g wheat flour type 405
100g sugar
85g soft Butaris clarified butter

INSTRUCTIONS

Step 1

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