Purple Carrot Cheesecake

Purple Carrot Cheesecake - Basque Style
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Purple Carrot Cheesecake
4-5 purple carrots - 1.5 cups cooked
3 eggs room temp
16 oz cream cheese room temp
1 cup Greek yogurt
1 cup sugar
1 tsp vanilla
1 pt water
2 prepared pie crust ( or make them yourself )
Peel and chop carrots then place in @cookanyday vessel with water for about 10-15 minutes in the mic or until soft. Allow to cool completely. Alternatively you can boil them on the stove but be careful not to scorch them.
Once carrots are cooled blend them until smooth using some of the remaining water until it is a paste. I used @ninjablenders and was perfect texture. Use what you have available.
In a stand mixer @kitchenaidusa add the soft cream cheese and the yogurt. Mix together until smoothed out, then add the sugar and vanilla until fluffy. If you want it sweeter add more sugar at this stage. Once the batter is fluffy combine the carrot puree followed by the eggs one at a time until blended.
Set oven to 375. Add a pan of water to the bottom rack of the oven. Pour batter into pie crust and bake for about 40 minutes. Until the outsides are semi firm and the middle jiggles slightly.
Once cake is done turn off the oven & leave the door ajar. Let it rest in there for about 15 -20 minutes. Remove from the oven and place on a cooling rack. Allow to cool entirely before serving. Highly recommended to place the cake once cooled in the fridge overnight to really set before serving.
Eat with your favorite whipped topping or by itself. And as always, please enjoy.