Carrot Cheesecake

This is a testament to how behind I am...this is what I made on Easter. (Insert me smacking myself on the forehead emoji.) I can't believe I never posted this. When recipes and life pile up, you miss the stuff that is on the bottom of the pile. My "slow morning" has lasted. If you read my last post about pineapple fried rice you know that my baby is sleeping in and he didn't wake up, I didn't jinx myself. So I am writing and forcing myself to listen to "Top 40" station on Pandora because I need new running songs for my marathon in 12 days! AH! I can't believe the St. George Marathon is here. That is the official "end of summer" for me. (In Utah we don't really get much fall, maybe 3 weeks of it.) Anyway, I am searching for new running sons, so if you have any suggestions, let me know, because so far....these all SUCK.

Anyway, let's talk about cheesecake. It is takes time. This isn't a recipe you can throw together in 45 minutes or less like most of my recipes. This is one you need to make the day before or in the morning because the cheesecake needs to chill. Also, I keep in in the fridge until right before I am going to serve it just to keep it set and cool. It is an easy recipe, it just takes time.

I remember when I made this for Easter dinner at my parent's house. To set things up, my family is all wary of when I make desserts because there is no butter, no sugar, etc. But they were all impressed. Even my mother who HATES carrot cake and anything "healthy" except for fruit liked it. It was a definite winner and I will be making it every Easter from here on out.

So I do not own a spring form pan. That would make it possible to have this cheesecake out on a cake stand. I just used a normal cake pan and cut slices out and it worked just fine. Also, your food processor will be your best friend for this recipe. I found that it worked better than the blender.

Ingredients

🥕Crust 1 c dates, pitted 3/4 c walnuts 🥕Carrot Cake 1.5 c shredded carrots 1/2 c almond milk 1/3 c maple syrup 2 T molasses 1 t vanilla 1 t lemon juice 1/2 c almond flour or coconut flour 1/4 t salt 1 t baking soda 1/4 c warm water 1 T flax seed meal 1 t cinnamon

1/2 t nutmeg 1/4 t ground ginger 1/4 c raisins 🥕Cheesecake 1.5 c cashews, soaked 1 c plain vegan yogurt 1 t lemon juice 1 t vanilla 1/3 c maple syrup 1/4 c coconut flour

🥕Directions 1. Preheat oven to 350 degrees F. 2. In food processor, combine crust ingredients until chopped. Spray cake or spring form pan and press into bottom. Set aside. 3. Combine wet ingredients for the cake until combined. Stir in dry ingredients until combined. Fold in carrots and raisins. (It will be thick, not runny like cake batter). 4. Spread 3/4 cake batter over crust and smooth. Set aside. 5. In food processor, puree soaked cashews until thick and smooth. 6. Combine all cheesecake ingredients in a bowl and whisk until smooth. Pour over cake batter. 7. Top with crumbled pieces of cake batter. 8. Bake 30 minutes until middle is set. Turn off oven and let sit 5 minutes. Remove from oven and cool 20 minutes on stove top. Place in fridge 6 + hours. 9. Enjoy!