Carrot and Biscoff Cheesecake
It has a layer of super moist, perfectly spiced carrot cake sponge topped with a velvety cheesecake layer finished with a biscoff drip topping and crushed biscuits. This dessert is a perfect marriage of everything you know and love about a cheesecake combined with one of the best cakes ever. My recipe is egg-free can be made without dairy and the best part is it’s super simple to make.
Carrot and Biscoff Cheesecake
The cake starts with yoghurt and buttermilk for that incredibly tender crumb. Using brown sugar and a combination of ginger and cinnamon it’s got a deep caramel flavour with a little bit of sweet spice. Covered in velvety smooth cheesecake filling and finished with a biscoff drip topping and crushed biscuits, it’s basically an upside-down cheesecake!
Egg-free, dairy-free and so easy to make!
Step by Step Instructions
Start by preheating a fan oven to 170 C then line and lightly grease a springform pan. Mix together milk and vinegar - set aside to thicken to create a dairy free buttermilk. This should take around 10 minutes and will be a similar consistency to single cream. If you are using dairy substitute this for dairy buttermilk.
Once thickened pour into a large mixing bowl and then add in the remaining wet ingredients.
Using a sieve, sift in the dry ingredients. Gently mix until JUST combined - there may be some small lumps but that is fine! Overmixing may cause the cake to be dense and not rise. Fold in the grated carrot.
Pour the batter into the tin and then bake for 35-45 mins - I find about 40 minutes is great but to test insert a knife into the centre and it should come out clean. The sponge should also spring back when touched in the centre.
Whilst the sponge is cooling, make the cheesecake filling.
In the bowl of a stand mixer fitted with a whisk attachment, beat the cream on high until stiff peaks just start to form. Turn the mixer to low, add the powdered sugar, and mix until well combined. Swap to a paddle attachment and add the vanilla and cream cheese. Mix until well combined and thick.
Spread this over the cooled cake and pop into the fridge overnight to set.
The next day cover with biscoff spread and crushed biscuits/nuts.
Recipe