skyscraper carrot cake/cheesecake

How To Make skyscraper carrot cake/cheesecake

• Step 1
  FOR CHEESECAKE: Butter the bottom and sides of a 9-inch spring form pan and wrap the outside with heavy duty foil (making sure it is waterproof).
• Step 2
  Combine one package of cream cheese, 1/3 cup of sugar, and the cornstarch in large bowl and beat on low until creamy (about 3 minutes) scraping down the bowl a couple of times.
• Step 3
  Blend in the remaining cream cheese one package at a time scraping down the bowl after each addition.
• Step 4
  Increase mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla.
• Step 5
  Blend in the eggs, one at a time, beating well after adding each.
• Step 6
  Beat in the cream just until it's completely blended, be careful not to over mix.
• Step 7
  Gently spoon batter into the foil-wrapped springform pan and place it in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan.
• Step 8
  Bake at 350 until the edges are light golden brown and the top is golden tan, about 1 1/4 hours.
• Step 9
  Remove the cake from the water bath. Transfer to a wire rack and cool in the pan for 2 hours.
• Step 10
  Then cover with plastic wrap and refrigerate while still in the pan for about 4 hours until completely cold. I put it in the freezer about one hour before I assemble with the carrot cake and slide a long frosting spatula under it. Dip it in hot water first then dry it off or hold the cake over very low heat and remove with a spatula.
• Step 11
  CARROT CAKE: Preheat oven to 325 degrees F.
• Step 12
  Generously butter the bottom and sides of three 9-inch round layer cake pans (you’ll need three layers, two for the cake and one to break into crumbs for the top). Very important: Line the bottom of all three pans with parchment or waxed paper (don’t let the paper come up the sides).
• Step 13
  Sift the flour, baking powder, cinnamon, salt, and baking soda together in a medium sized bowl 2 or 3 times. Set aside.
• Step 14
  Place the raisins in a small saucepan, cover them with boiling water, Cover the pan and let soak until nice and plump, about 15-20 minutes. Drain well and let stand on paper towels.
• Step 15
  Beat the eggs in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
• Step 16
  With the mixer still running, gradually add the sugar. Then slowly drizzle in the oil. Then the cream and vanilla. When the batter is light golden and airy, it’s ready (this usually takes a total of 15-20 minutes of beating).
• Step 17
  Stir in the flour mixture. Then stir in the carrots, apples, walnuts, and raisins.
• Step 18
  Divide the batter evenly between the three cake pans and bake until the centers spring back when lightly touches and a toothpick inserted in the centers comes out with moist crumbs, about 45 minutes.
• Step 19
  Let the cakes cool in the pans on a wire rack for 15 minutes. Then turn them out onto the rack and peel off the paper liners. Let the cakes cool completely, about 2 hours. Then wrap each layer in plastic wrap and refrigerate.
• Step 20
  FROSTING: Beat the cream cheese and butter together on high speed.
• Step 21
  Add the sugar then the vanilla. With the mixer running, gradually add the cream. Beat until frosting looks whipped and creamy.
• Step 22
  CAKE ASSEMBLY: Place one layer of the carrot cake on a large oversized cake stand. Frost the top of the first layer then add the cheesecake and do not frost the cheesecake but add the second layer of carrot cake on top of the cheesecake.
• Step 23
  Then frost the two layers of carrot cake with the cheesecake in the middle.
• Step 24
  Frost top and sides of cake; then coarsely crumble the extra layer and use for garnish on the top and around the bottom of the cake on the cake stand. I don't use all of the 3rd layer for garnish, it is just too much. So sample it with a little of the frosting.
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