Cheers to the Raspberry Champagne Cheesecake

Carrot Cake Base:

• 1 1/2 cups finely grated carrots
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt

Champagne & Raspberry Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup sour cream
• 1/2 cup champagne
• 1/4 cup raspberry preserves
• 4 large eggs

Whipped Cream Topping:

• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. Line a 9" springform pan with parchment paper.
3. In a mixing bowl, combine grated carrots, melted butter, brown sugar, and granulated sugar. Mix until well combined.
4. Mix in egg and vanilla extract.
5. In a separate bowl, sift together flour, baking soda, cinnamon, ginger, and salt.
6. Add the dry ingredients into the wet mixture and mix until well combined.
7. Press the mixture evenly into the bottom of the prepared pan.
8. Cook for 10-12 minutes or until edges slightly browned
9. For the filling, beat the cream cheese and granulated sugar together until smooth and creamy.
10. Mix in sour cream, champagne, and raspberry preserves until well combined.
11. Add the eggs one at a time, mixing well after each addition.
12. Pour the mixture on top of the carrot cake base.
13. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
14. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight before serving.
15. For the whipped cream topping, using a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, and vanilla together until stiff peaks form.
16. Pipe or spread on top of the cheesecake before serving. Optional garnish with fresh raspberries or shaved dark chocolate