Carrot Cheesecake

Bring the cream cheese to room temperature.

Wash the carrot well, remove the stem, and cut it in half lengthwise with the skin on.

Wrap the carrot from step 2 in a damp paper towel, then in plastic wrap, and heat in the microwave (approximately 5 minutes 30 seconds at 600W). Let it cool slightly.

Preheat oven to 170°C.

Place all ingredients in a cup and securely attach the lid.

Set the dial to “10” and blend for approximately 1 minute 30 seconds.

Line a cake pan with parchment paper, pour in the mixture from step 6, and bake in the 170°C oven for about 40 minutes.

Once baked, let it cool slightly, then refrigerate to chill and firm up.

Once firm, remove from the pan, cut into appropriate sizes, and arrange on a plate.