Carrot cake meets cheesecake in this eye-catching dessert from Jargon in Asheville, North Carolina. This Basque cheesecake requires baking the cake at high heat until the exterior cracks and takes on a burnt color. Resist the urge to take it out of the oven early. The result creates a dramatic exterior with an interior that stays custardy and delicious.
Serves 6 to 8
24 ounces cream cheese (six 8-ounce packages)
8 ounces goat cheese
1⅓ cup sugar
1¼ cup carrot juice
9 egg yolks
2 tablespoons cornstarch
1 teaspoon salt
Honey-poached carrots (recipe to follow)
1 cup honey
2 carrots, sliced in ½-inch rounds
For the Honey-Poached Carrots:
Make the Honey-Poached Carrots
- In a small saucepan, combine honey with 1 cup water and bring to a gentle boil. Add the carrots and simmer until the carrots soften.
Make the Goat Cheese Cheesecake
- Preheat oven to 500 degrees.
- Make the cake: In the bowl of a food processor, combine all ingredient up to pecans and process until smooth. Line a 12-inch spring-form pan with parchment paper and add batter. Bake until the crust takes on a deep brown color, about 45 minutes. Let cake cool to room temperature before slicing.
- Recipe by Jargon, Asheville, North Carolina