Press into a 7" springform pan lined with parchement. Freeze while you prepare the filling.
To make the cheesecake filling:
Blend ingredients in a food processor, streaming in oil last. Taste and adjust.
Scoop out ¾ cup filling, cover with plastic wrap, set aside (this will be the white layer)
To make the yellow layer:
Add turmeric and almond extract. Blend again.
Scoop out ⅔ cup. Spread over crust. Freeze for 1 hour.
To make the orange layer:
Add carrots and lemon juice to the remaining filling in the food processor. Blend smooth. Stream in oil. Taste and adjust (I added a little more maple, almond and turmeric)
Spread on top of the yellow layer, cover and freeze for 1-2 hours until firm.
Add the white layer on top. Freeze for 1 hour until firm. Transfer to fridge until ready to serve.
Garnish with whipped coconut cream, if desired. ENJOY!
Notes
Keep refrigerated for one week or frozen for one month.Featured Products: