Carrot Cake Cheesecake

Instructions:

For the cheesecake base:

First prepare the cheesecake base.This can be done early in the day or the evening before. If you freeze the cheesecake, you can store it in the freezer for 1 to 2 weeks.

Preheat oven to 325 degrees. In a large skillet, add 1 inch of water to the pan. Place it in the bottom 2/3 of the oven!Let it preheat in the oven.

Prepare a 9-inch springform pan by wrapping the bottom of the pan (outside) with a double layer of aluminum foil. Cover the bottom (inside) with a circle of parchment paper.

Beat the cream cheese with the granulated sugar for 2-3 minutes until creamy. Add salt and eggs one at a time, beating well after each addition.Stir in sour cream and heavy cream until mixture is

light and fluffy (about 2 minutes). Pour into the prepared 9-inch springform pan. Place the pan in the center of the preheated roasting pan in the oven, being careful not to spill any water.

Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30 minutes.Remove and let cool completely on the counter.

Once cooled, remove the outside of the springform pan and place in the freezer for several hours or overnight. I put it in the freezer for about 2 hours. If you’re going to use the cheesecake within

24 hours, feel free to store it in the fridge!

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