Carrot cake meets cheesecake in this eye-catch 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
Honey-poached carrots (recipe to follow)
24 ounces cream cheese (three 8-ounce packages)
8 ounces goat cheese
1⅓ cup sugar
1¼ cup carrot juice
9 egg yolks
2 tablespoons cornstarch
1 teaspoon salt
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. Cool carrots to room temperature and reserve for topping or store in refrigerator until ready to use.
Make the Goat Cheese Cheesecake
- Preheat oven to 500 degrees.
- In the bowl of a food processor, combine cream cheese, goat cheese, sugar, carrot juice, egg yolks, cornstarch, and salt, 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. Remove cake from oven and let cake cool to room temperature before slicing.
- Top with pecans and honey-poached carrots before serving.
Recipe ByJargon, Asheville, North Carolina