Wine & Berry Cheesecake with Carrot Cake Base and Chocolate Ganache Topping

Carrot Cake Base

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2/3 cup sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup grated carrots

Wine & Berries Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup red wine
• 1 cup mixed berries (raspberries, blackberries, blueberries)

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate large bowl, whisk together sugar, oil, and eggs. Gradually add the flour mixture to the egg mixture and stir until just combined. Fold in grated carrots. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
3. While the cake is baking, prepare the filling. In a large bowl, beat the cream cheese on medium-high speed until creamy. Add sugar, flour, and salt and beat on low speed until combined. Add the eggs, one at a time, beating well after each addition. Pour in the wine and stir to combine. Fold in the mixed berries.
4. When the carrot cake base is done baking, reduce the oven temperature to 325°F. Pour the filling over the carrot cake base and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
5. While the cheesecake is cooling, prepare the chocolate ganache topping. In a small saucepan, heat the heavy cream until simmering. Remove from heat and add the chopped chocolate and butter. Stir until completely melted and smooth.
6. Pour the chocolate ganache over the cooled cheesecake and let set for at least 1 hour before serving.