Floral Delight Cheesecake

Carrot Cake Base

• 1 ½ cups grated carrots
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Elderflower Filling

• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese
• ¾ cup granulated sugar
• 1 tablespoon elderflower syrup
• 3 eggs
• 1 teaspoon vanilla extract

Vanilla Bean Frappuccino Topping

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla bean paste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine grated carrots, flour, sugar, oil, eggs, baking powder, cinnamon, vanilla extract, and salt. Stir until well combined.
3. Press the carrot cake mixture evenly into the bottom of a greased 9-inch springform pan.
4. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, elderflower syrup, eggs, and vanilla extract until smooth.
5. Pour the elderflower filling over the carrot cake base.
6. Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly golden.
7. Remove from the oven and let cool completely in the pan.
8. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
9. Spread the vanilla bean frappuccino topping over the cooled cheesecake.
10. Refrigerate for at least 2 hours to allow the flavors to meld together.
11. Slice and serve chilled, and enjoy the floral delight!