Cheesecake with Carrot Cake Base, New York-Style Filling, and Fruit Compote Topping

Ingredients:

• 1 (9-inch) Carrot Cake Layer, baked and cooled
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1 recipe Fruit Compote Topping (recipe follows)

New York-Style Filling Instructions:

1. Preheat the oven to 325°F.
2. Using an electric mixer on medium speed, beat the cream cheese until creamy and smooth.
3. Add the sugar and flour and mix until well combined.
4. Add the eggs, one at a time, making sure each egg is well incorporated before adding the next one.
5. Stir in the vanilla extract and salt.
6. Pour the filling over the cooled Carrot Cake Layer.
7. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake in the oven for 1 hour with the oven door slightly ajar.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Refrigerate the cheesecake for at least 2 hours before serving.
11. Serve with Fruit Compote Topping.

Fruit Compote Topping Ingredients:

• 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon freshly squeezed lemon juice

Fruit Compote Topping Instructions:

1. In a medium saucepan, combine the berries, sugar, water, and lemon juice.
2. Cook over medium heat until the berries have broken down and the sauce has thickened, about 10 to 15 minutes.
3. Remove from heat and let cool to room temperature.
4. Serve over the cheesecake.