Key Ingredient

Goat Cheese Carrot Cheesecake

Carrot-goat cheese basque cheesecake on a plate
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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.

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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
  • Toasted pecans
  • Honey-poached carrots (recipe to follow)
  • For the Honey-Poached Carrots:
  • 1 cup honey
  • 2 carrots, sliced in ½-inch rounds

Make the Honey-Poached Carrots

  1. 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

  1. Preheat oven to 500 degrees.
  2. 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

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