Creamy Almond Berry Cheesecake with a Carrot Cake Base

Ingredients:

• 2 cups of grated carrot
• 1 cup of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of brown sugar
• 1/2 cup of vegetable oil
• 2 large eggs, beaten
• 8 oz. containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 cup of almond milk
• 1/2 cup of almond flour
• 1 pint of fresh mixed berries
• 1 cup of heavy cream
• 1 tablespoon of powdered sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, combine the grated carrot, flour, baking powder, baking soda, salt, brown sugar, vegetable oil, and beaten eggs. Mix well until fully combined.
3. Pour the mixture into the greased springform pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool before removing it from the pan.
5. In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, almond milk, and almond flour. Mix until fully combined.
6. Spread the almond mixture over the cooled carrot cake base. Chill in the refrigerator for at least an hour.
7. In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. Top the cheesecake with the whipped cream and mixed fresh berries.
9. Enjoy your Creamy Almond Berry Cheesecake with a Carrot Cake Base!