Citrus-Berry Delight Cheesecake

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Carrot Cake Base Ingredients:

• 2 cups grated carrots
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs

Wine & Berries Filling Ingredients:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup mixed berries (fresh or frozen)
• 1/4 cup red wine

Blood Orange & Grapefruit Topping Ingredients:

• 2 medium blood oranges
• 1 large grapefruit
• 1/4 cup granulated sugar
• 1/4 cup water

Directions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. For the Carrot Cake Base, in a medium mixing bowl, combine grated carrots, flour, sugars, baking powder, baking soda, and spices. Mix well.
3. In a separate mixing bowl, beat vegetable oil and eggs together, then stir in the dry ingredients, mixing until just combined.
4. Press the Carrot Cake Base mixture into the bottom of the prepared pan and set aside.
5. For the Wine & Berries Filling, beat cream cheese and sugar together in a large mixing bowl until smooth. Beat in eggs one at a time, then gently stir in mixed berries and red wine.
6. Pour the filling over the Carrot Cake Base, smoothing the top with a spatula.
7. Bake the cheesecake for 45 minutes, until set but still slightly jiggly in the center.
8. While the cheesecake is baking, prepare the Blood Orange & Grapefruit Topping. Cut the blood oranges and grapefruit into segments, removing the pith and membranes.
9. In a small saucepan, combine granulated sugar and water over medium heat, stirring until sugar dissolves. Add citrus segments and cook for about 5 minutes, until the fruit is slightly softened and the liquid has thickened to a syrupy consistency.
10. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, arrange the Blood Orange & Grapefruit Topping over the filling, then chill cheesecake in the refrigerator for at least 2 hours before serving.