材料:：饼底:：30克 无盐牛油 化开 ；１杯 全麦饼干 揉碎 ；40克 黄砂糖 ；1大勺 牛奶
胡萝卜蛋糕：100毫升 沙拉油 ；70克 鸡蛋 ；100克 细砂糖 ；100克 德国#405面粉 ；1/2小勺 食盐 ；1/2小勺 小苏打 ；；1/2小勺 烤粉 ；1/2小勺 肉桂粉 ；1/4小勺 肉豆蔻粉 ；1杯 胡萝卜丝 ；1/3杯 核桃碎 ；1/4杯 提子 ；
乳酪层： 300克 费城奶油乳酪 ;200克 20%凝脂乳酪 ；400克 炼乳 ；2个 鸡蛋 ；
1大勺 玉米淀粉 ；1/4小勺 食盐 ；2大勺 新鲜柠檬汁
做法：
饼干碎，砂糖，牛油和牛奶混合放入1个26厘米活动烤模底，压平整。烤箱预热至180C/350F。
用手提搅拌器将奶油乳酪，凝脂乳酪和炼乳搅打直匀滑。加入玉米淀粉，鸡蛋，柠檬汁和食盐打匀备用。
胡萝卜蛋糕材料中沙拉油，砂糖和鸡蛋打匀。面粉，食盐，烤粉，小苏打，肉桂粉以及肉豆蔻粉混合加入湿性材料中，拌匀。最后拌入胡萝卜丝，核桃碎和提子。将拌好的蛋糕糊倒在饼干底上，抹匀。
乳酪糊倒在胡萝卜蛋糕糊上抹匀后入预热好的烤箱低层烘焙55分钟。关闭电源后，将烤箱门打开一小缝，让蛋糕留在烤箱内约1小时再取出晾凉。隔夜冷藏后再食用。
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Ingredients
Crust
30 g Unsalted butter, melted
1 cup Wholewheat butter cookie crumbs
40 g Brown sugar
1 tbsp Milk
Cheese Filling:
300 g Philadelphia regular cream cheese
200 g 20% Bio-Quark (cottage cheese)
400 g Sweetened condensed milk
2 Eggs
1 tbsp Cornstarch
1/4 tsp Salt
2 tbsp Freshly squeezed lemon juice
Carrot Cake:
100 ml Salad oil
70 g Egg
100 g Caster sugar
100 g German #405 flour
1/2 tsp Salt
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 cup Carrot, finely shredded
1/3 cup Walnuts, chopped
1/4 cup Raisins
Method
Mix crumbs, sugar, butter and milk and press onto the bottom of a 26-cm spring form pan. Preheat the oven to 180C/350F.
Using your hand mixer, beat the cream cheese, Quark, and sweetened condensed milk until smooth. Add the cornstarch, eggs, lemon juice, and salt. Beat until smooth. Set aside.
Whip together the oil, sugar, and eggs until well combined. Mix in the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and mix until well combined. Add in carrots, walnuts and raisins. Pour the carrot cake batter onto the crust. Spread evenly.
Drop the cheesecake mixture atop and bake in the lower rack of the hot oven for about 55 minutes. Turn off the oven and let cake cool in oven with door ajar for 1 hour. Remove from oven and let cool completely. Chill overnight.
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