Hi everyone! Today I’m doing my first ever baking video in celebration of Easter. This cheesecake is a big favorite among my family and friends! It’s so easy to do…

You can switch up the flavours to whatever you like! Chocolate, lemon, strawberries or one of my favorites – white chocolate!

I, I love you like a love song, baby…

Just in time for Easter there is this delicious Easter Cheesecake on my blog. The recipe with tasty carrots, walnuts and a delicious frosting lets spring come to your coffee table. I’m sure you’ll also enjoy your Easter holiday visit.

INGREDIENTS FOR A 26 SPRINGFORM:

DOWN:

300g carrots
250g flour
200g sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
4 eggs
2 tsp vanilla
100ml sunflower oil
75g ground walnuts or hazelnuts

CHEESECAKE FILLING:

125g butter
175g sugar
200g cream cheese (lactose-free if required)
250g quark (lactose-free if required)
3 eggs
1 sachet vanilla sugar
1 sachet vanilla pudding (lactose-free if required)

FROSTING:

200g Mascarpone (lactose-free if required)
250g quark (lactose-free if required)
200g cream (lactose-free if required)
1 sachet cream stiffener
1 sachet vanilla sugar
75g sugar
1 teaspoon ground vanilla
10 drops rose water
approx. 50g ground walnuts or hazelnuts

PREPARATION OF WALNUT CARROT CHEESE CAKE:

DOUGH:

Preheat the oven to 175 degrees top and bottom heat.

Grate the carrots finely. Mix all other dough ingredients to a homogeneous dough and finally fold in the carrots. Grease a springform pan and cover the base with dough. Bake the base in the oven for about 10 minutes while preparing the cheesecake filling.

CHEESECAKE FILLING:

Melt the butter slowly and then stir in all the other ingredients with a whisk. Depending on your taste you can also add a little more sugar. (I don’t like it so sweet :-))

Put the cheesecake filling on the bottom and place in the oven for another 10 minutes.

Then add the rest of the dough to the cake.

Bake the cake for about 45 minutes and let it cool down.

FROSTING:

The mascarpone is easier to process at room temperature.

Whip the cream with cream stiffener and vanilla sugar until stiff. Mix the mascarpone, quark, sugar, vanilla and rose water in a large bowl. Now fold in the cream and spread the frosting on the cake and on the edge. Sprinkle the edge of the cake with ground nuts.

On the cake a decoration of chocolate shavings and fresh berries makes itself very nice 🙂

It’s been said and done
Every beautiful thought’s been already sung…:-)

Quick & Easy | No bake | Frozen Lemon Cheesecake for Easter!

mixis videos
But at Easter I wanted the cake to be light yellow. That’s why I chose a cheesecake video with lemon flavor today!