RMAN4443 wrote:philly…..you want the recipe?
could be NY...I'm not up on the variations.....
I forgot we were talking cheesecake in here....
NY tends to use sour cream and is typically less set in the middle... European styles tend to use cream and or gelatin and are typically more custard like and require a much shorter bake time and little to no chill...
Philly is the only kind i mess with... it's firm all the way to the center and uses just 3 basic ingredients, eggs, cream cheese, and sugar at a ratio of 1:8 oz: 1/4 cup...
Once you know the correct methodology, you can create any kind of cheesecake you want using that ratio... but there are some caveats, which makes me wonder how the carrot cake one can be pulled off...
When i think of carrot cake i think of 5 things... first, I'm allergic to everything in here so i can't eat this... but the next things i think of are carrots, raisins, walnuts, and cream cheese....
Cream cheese is obviously no issue.... i could see a carrot puree being added without difficulty... walnuts and raisins? Not happening unless they're placed on top after baking...
Cheesecake has to be baked at a uniform temperature throughout... in fact, you pretty much have to have the thing sitting in a water bath in the oven during cook time to ensure the heat is evenly circulate....
The density of walnuts, and the water activity of raisins means the temperatures of these things will rise and fall at a much different speed than the surrounding cream cheese mixture... this will lead to an uneven bake within and severe cracking on the surface...
Off the top of my head if i was asked to make carrot cake cheesecake, I'd probably go with a carrot cake sponge split horizontally.... top the bottom sponge with cream cheese frosting mixed with your walnuts and raisins... add a 24oz cheesecake on top of that, then the top layer of sponge... then frost that with a traditional creamcheese buttercream frosting and dress that up with raisins and walnuts...