Chocolate Peanut Butter Cheesecake Cake

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The manufacturing procedure is very easy, you just require to adhere to the approaches that we have written on this page. The adhering to are the phases of just how to cook Chocolate Peanut Butter Cheesecake Cake.


INGREDIENTS

Chocolate Cake:
½ cup butter
1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
2 large eggs
½ cup skim milk (or full fat or almond milk)
1¼ cup all purpose flour (or plain flour)
½ cup unsweetened cocoa powder
2 teaspoons level baking powder
¼ teaspoon salt
¼ cup boiled water brewed with 2 teaspoons instant coffee (or ¼ cup strong brewed coffee)*, at room temperature

Cheesecake:
1 cup (8 oz | 250 g) light cream cheese, at room temperature
⅓ cup natural powdered sweetener (or sugar)
¼ cup creamy peanut butter (do not use natural)
½ cup sour cream (or natural, plain, or Greek yogurt)
1 large egg
1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)
3½ oz | 100g 70% dark or milk chocolate
3½ oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)
½ cup vanilla or naturally sweetened Greek yogurt, room temperature
2 tablespoons peanut butter
2 tablespoons powdered | confectioners sugar (or powdered sweetener)

NOTES
*The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with ¼ cup plain water if you wish
**Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting

INSTRUCTIONS 


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Originally posted 2018-04-04 06:50:26.