Culinary Creations: Carrot Cake Cheesecake

Prepare your oven first. Preheat it to 170C/325F. Cut pieces of foil and parchment larger than the tin and clip inside the bottom of the 8 in spring form pan. Put the paper above the foil, Grease the paper and the sides of the tin, oh! and don't trim any excess foil just adjust it to the other side.

Step 2 is prepping your cheesecake.

Mix your creme cheese & sugar into a smooth consistency. User a mixer for faster results. Once that's finished, add eggs in, one at a time, followed by lemon juice and sour cream. Set aside mixture when finished.

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3. For the Carrot Cake part:
In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.

4. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.

5. Put 1/2 of cake batter in the prepared pan. Next dollop about 1/3 cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL – The batter will ‘swirl' by itself during cooking!

6. Place a small baking pan filled with some hot water in the bottom of your oven (this will prevent the cheesecake from cracking). Then place the cake in the oven on a medium shelf. Alternatively, you can fill a large baking pan with water half way up, and place the cake pan directly in the water bath. Bake for around 40 – 45 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.

7. For the Frosting part:
Beat cream cheesecake for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.

8. To assemble
Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.

9. Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzlecaramel sauce on top and crush up a few pecan an put over caramel sauce