Carrot Cake Cheesecake Truffle

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Ingredients for Carrot Cake Base:

• 1 cup grated carrots
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

Ingredients for Olive Oil & Lemon Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 tablespoon finely grated lemon zest
• 1/8 teaspoon salt

Ingredients for Cheesecake Truffle Topping:

• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup semisweet chocolate chips, melted
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together all the ingredients for the carrot cake base and spread it onto the bottom of the prepared pan, pressing it down with your fingers. Bake for 10-12 minutes until golden brown.
3. Meanwhile, prepare the filling: In a large bowl, beat (with an electric mixer) the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, olive oil, lemon zest, and salt. Pour the mixture over the baked carrot cake crust and bake for 40-45 minutes or until the center is set.
4. Remove from the oven and let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
5. For the cheesecake truffle topping, beat (with an electric mixer) the softened cream cheese, melted chocolate chips, heavy cream, vanilla extract, and salt until smooth and creamy. Spread the mixture over the chilled cheesecake.
6. Refrigerate for another hour or until firm. Slice and serve.