Tuesday, February 3, 2009

For the Love of Cheesecake


Ok so last week a friend and I were talking about my love for cheesecake and I stated cheesecake factory has the best ever. So the other day my friend decides to give me 2 cheesecakes 1 carrot cake cheesecake and one brownie cheesecake from cheesecake factory. OMG. Seriously why when you decide to be healthy someone has to come along and try to sabotage your diet? So to be nice I had once small piece of the carrot cake cheesecake. After all cheesecake is a terrible thing to waste. Its just a crime really . Let me just say the carrot cake cheesecake is the best cheesecake in the world. If you have never tried this defiantly head to the nearest cheesecake factory and try this now! I have decided to donate the rest of the cake and the other brownie one to charity lol cant have temptation like that around. One slice is like 1000 calories. I have also found the copycat recipe from recipe zaar if you would like to try to make this yourself. I plan to make one later next with with substituting healthier ingredients.
Cheesecake Factory Carrot Cake Cheesecake
Ingredients
CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
Directions
1To make cheesecake,
2In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6Stir in drained pineapple, carrots, coconut and walnuts.
7Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9Repeat with remaining cream cheese batter, spreading evenly with a knife.
10Do not marble with a knife.
11Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12Cool to room temperature, then refrigerate.
13When cake is cold, prepare Pineapple Cream Cheese Frosting.
14In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
15Beat until smooth and of spreading consistency.
16Frost top of cheesecake.
17Refrigerate 3 to 4 hours before serving.

3 comments:

MsBenz said...

I can never resist the carrot cake cheesecake from the factory. It is THE BEST!!! but unfortunately it is loaded with calories. Let me know how your alternative recipe turns out

UmiGurl said...

That looks soooo wonderful! A once a year treat!

Sak said...

Sounds delish! My favorite is their Tres Leches cheesecake. Yum, yum, yum... and then Happy Dance :)