Carrot Cake Cheesecake

Aside from that:

That’s how it’s done:
Preheat the oven to 180 degrees top/bottom heat. Line the springform pan with baking paper, lightly grease the edge and line with strips of baking paper.
For the carrot cake, beat the butter and sugar until creamy. Add salt.
Beat in eggs one at a time for 0.5 minutes each.

Mix flour, baking powder, baking soda, almonds and spices and stir into the sugar-egg mixture.
Fold in grated carrots and apple. (Make sure to squeeze the apple well beforehand.)
Mix the ingredients for the cheesecake filling very lightly with a spoon. Cream cheese can become liquid if stirred for too long.

Pour 2/3 of the carrot cake batter into the springform pan and spread it slightly up the edges.
Pour the cheesecake mixture onto the carrot cake batter. Spread the remaining carrot cake batter on top in blobs, marble it slightly if necessary.
Then bake in the preheated oven for about 55-60 minutes. After about 40 minutes, you may want to place baking paper on the cake so that it doesn’t get too dark.

Remove from the oven and let cool on a wire rack.
As soon as the cake has cooled, whip the cream until stiff, add the vanilla sugar and then fill it into a piping bag with a star nozzle.
Pipe cream onto the carrot cake cheesecake and decorate with marzipan carrots and sprinkles. Serve or refrigerate until ready to eat.