Baked Cherry Swirl Cheesecake
★★★★★ 4.7 (78)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Cake
Cream Cheese Frosting
Method
Cake
- Preheat oven to 180°C/160°C (fan-forced). Grease 22cm square cake pan. Line base and sides with baking paper, extending 3cm over long sides
- Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot
- Sift flour, bicarbonate of soda, 1 ¼ tsp of the mixed spice together and fold into cake batter along with ½ cup of the walnuts. Pour mixture into prepared pan
- Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely
Cream Cheese Frosting
- To make cream cheese frosting, beat butter and cream cheese together in the bowl of an electric mixer until light and fluffy. Gradually beat in icing sugar until smooth
- Spread frosting over cold cake. Scatter with remaining nuts and dust with remaining mixed spice. Serve
Tips & Hints:
- Walnuts can be replaced with macadamia nuts or pecans
- This cake will keep for up to 3 days in an airtight container
- Unfrosted cake can be frozen for up to 3 months
Cake
- Preheat oven to 180°C/160°C (fan-forced). Grease 22cm square cake pan. Line base and sides with baking paper, extending 3cm over long sides
- Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot
- Sift flour, bicarbonate of soda, 1 ¼ tsp of the mixed spice together and fold into cake batter along with ½ cup of the walnuts. Pour mixture into prepared pan
- Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely
Cream Cheese Frosting
- To make cream cheese frosting, beat butter and cream cheese together in the bowl of an electric mixer until light and fluffy. Gradually beat in icing sugar until smooth
- Spread frosting over cold cake. Scatter with remaining nuts and dust with remaining mixed spice. Serve
Tips & Hints:
- Walnuts can be replaced with macadamia nuts or pecans
- This cake will keep for up to 3 days in an airtight container
- Unfrosted cake can be frozen for up to 3 months
Nutrition Information
Per adult serving (159g)
- Energy
- 2650kJ
- Calories
- 633kcal
- Protein
- 6.8g
- Fat Total
- 34.3g
- Fat Saturated
- 7.6g
- Carbs
- 73.4g
- Sugars
- 55.5g
- Fibre
- 2.3g
- Sodium
- 355mg
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stevewright55_102768
Community member
Carrot Cake - Made for morning tea at Bowling club. Not a crumb left.
+ 83 star only ratings in addition to the reviews above
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