Moist Golden Carrot Cheesecake by Chef Aileen Asilom

Ingredients for the Carrot Cake:

• 63g Sifted Continental All-Purpose Flour URC
• 100g Brown Sugar 
• 8g Cinnamon Powder 
• 1g Nutmeg 
• 3g  Baking Soda  
• 5g Iodized Salt
• 60g Coarsely Chopped Walnuts or Pecans 
• 1pc Whole Egg
• 50g Corn Oil 
• 70g Finely Grated Carrots 
• 50g Canned Crushed Pineapple in Heavy Syrup, drained and finely chopped

Ingredients for the Cheesecake Batter:

• 7g URC Continental All Purpose Flour
• 250g Cream Cheese
• 120g Cream
• 100g White Sugar
• 1pc Egg
• 75g Chopped Roasted Walnuts

Procedure:

Carrot Cake Baking

1. Preheat the oven to 180°C. Line an 8 inch round baking pan with wax paper on the bottom and side of the wax paper.
2. Combine URC Continental all-purpose flour, sugar, nutmeg, cinnamon powder, baking soda, iodized salt, and walnuts or pecans in a mixer bowl. Using paddle attachment, beat on low speed for 1 minute to blend ingredients. 
3. Combine whole eggs, corn oil, finely grated carrots, and pineapple in a mixing bowl; whisk to blend. 
4. Add liquid ingredients to dry ingredients; beat on low speed for 1 minute. Fill the pan with mixture. Bake for about 30 minutes to 1 hour or until a wooden pick inserted in the center of the cakes comes out clean. 

Cheesecake Batter

1. Preheat the oven to 150C with bain-marie. 
2. Using an electric mixer with the paddle attachment, combine the cream cheese and mix until smooth and free of lumps. Mix well after adding the cream. Next, beat in the eggs and sugar for 40 seconds. After that, beat in the URC Continental All-purpose flour mixture for an additional 40 seconds. Finally, fold the chopped nuts into the cheesecake mixture.
3. Place the batter onto the carrot cake and bake for a total of one hour and thirty minutes, or until the top is lightly browned. Take two hours to rest.
4. Spread just a small amount of whipped cream over the top of the cooked cheesecake, followed by the chopped, roasted walnuts.