2 tbsp (30 ml) smooth mascarpone, room temperature 3 tbsp (45 ml) icing sugar
4. To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon. 5. Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight. 6. Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula. 7. Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
2 tbsp (30 ml) Canadian whisky toasted pecan halves, for garnish
1. Preheat oven to 425 F (220 C). 2. Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside. 3. Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
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