Carrot Cake Cheesecake with Berries & Cream Topping

Ingredients:

• For the Carrot Cake Base:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups grated carrots


• For the New York-Style Filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 3/4 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract


• For the Berries & Cream Topping:
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.


2. Start by making the Carrot Cake Base. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add in the oil, eggs, and grated carrots, and mix until just combined.


3. Transfer the Carrot Cake mixture to the prepared pan, pressing it evenly into the bottom. Set aside.


4. Next, make the New York-Style Filling. In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy. Add in the sugar, eggs, and vanilla, and continue to mix until well combined.


5. Pour the New York-Style Filling over the Carrot Cake Base in the pan, using a spatula to smooth it out into an even layer.


6. Bake the cheesecake for 45-50 minutes, or until the edges are golden brown and the center is set.


7. Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Once cool, transfer it to the refrigerator and chill for at least 2 hours before adding the topping.


8. To make the Berries & Cream Topping, in a mixing bowl, combine the heavy cream and powdered sugar. Using an electric mixer, beat until stiff peaks form.


9. Add fresh berries over the top of the cheesecake then spread the whipped cream over the top.


10. Serve your Carrot Cake Cheesecake with Berries & Cream Topping chilled, and enjoy!