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Carrot Cake Cheesecake
Ingredients
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  • Cheesecake
  • three 8-ounce packages (680g) cream cheese, at room temperature
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  • 1 ⅓ cups (264g) granulated sugar
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  • 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
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  • 1 teaspoon vanilla bean paste
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  • ½ teaspoon table salt
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  • ½ teaspoon ginger
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  • 4 large eggs
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  • ⅓ cup (76g) sour cream
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  • Carrot cake
  • 1 cup (198g) granulated sugar
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  • ½ cup (99g) vegetable oil
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  • 2 large eggs
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  • 2 teaspoons Vietnamese cinnamon*
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  • ½ teaspoon table salt
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  • ½ teaspoon ginger
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  • ¼ teaspoon cloves
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  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
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  • ½ teaspoon baking powder
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  • ¼ teaspoon baking soda
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  • 1 ½ cups (149g) finely grated carrots*
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  • note: ee “tips” below.
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  • Candied walnuts (optional)
  • 1 cup (113g) walnuts, chopped
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  • ¼ cup (50g) granulated sugar
Steps
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