CARROT CAKE CHEESECAKE

Cheesecake Layer Preparation

Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, it can be stored for 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare a 9-inch springform pan by wrapping the bottom (outside) with a double layer of foil. Line the bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into the prepared 9-inch springform pan. Place pan in the center of the preheated roasting pan in the oven, being careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on the counter.
When cooled, remove the outside portion of the springform pan and place it in the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate the cheesecake!

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