Print

Cheesecake Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cheesecake Cake combines the creamy richness of cheesecake with the indulgent fluffiness of chocolate cake, all topped off with a velvety chocolate frosting. A decadent dessert perfect for any occasion, this layered masterpiece will be a hit at your next gathering or celebration!

Ingredients

For the Cheesecake Layer:

16 oz (453.59 g) cream cheese, softened

¼ cup (57.5 g) sour cream

½ cup (100 g) allulose sweetener

1 tsp vanilla extract

2 large eggs, room temperature

For the Chocolate Cake Layers:

7 tbsp (49.71 g) coconut flour

½ cup granular sweetener

¼ cup cocoa powder

2 tbsp whey protein powder

1½ tsp baking powder

¼ tsp salt

4 large eggs

⅓ cup (78.86 ml) avocado oil or melted butter

½ tsp vanilla extract

⅓ cup (78.86 ml) leftover coffee or water

For the Chocolate Frosting:

3 oz (85.05 g) unsweetened chocolate, chopped

4 oz cream cheese, softened

6 tbsp (85.21 g) butter, softened

½ cup (95 g) powdered sweetener

1 tsp vanilla extract

¾ cup (177.44 ml) heavy whipping cream, divided

Instructions

For the Cheesecake Layer:

  1. Preheat oven to 325°F (163°C) and grease a 9-inch round cake pan or line with parchment paper.

  2. Beat softened cream cheese and sour cream together until smooth.

  3. Add allulose sweetener and vanilla extract, mixing well.

  4. Beat in eggs one at a time.

  5. Pour batter into the prepared pan, smoothing the top.

  6. Bake for 35-40 minutes, or until the center is slightly jiggly.

  7. Cool completely before assembling the cake.

For the Chocolate Cake Layers:

  1. Preheat oven to 350°F (177°C) and grease two 9-inch round cake pans.

  2. Whisk together coconut flour, sweetener, cocoa powder, whey protein powder, baking powder, and salt.

  3. Beat eggs, oil (or melted butter), vanilla extract, and coffee (or water) until combined.

  4. Gradually add dry ingredients to the wet ingredients, mixing until smooth.

  5. Divide the batter between the prepared pans, smoothing the tops.

  6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

  7. Cool completely before frosting.

For the Chocolate Frosting:

  1. Melt unsweetened chocolate over a double boiler or in the microwave until smooth.

  2. Beat softened cream cheese and butter until light and fluffy.

  3. Gradually add powdered sweetener, vanilla extract, and melted chocolate, mixing well.

  4. Slowly add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

Assembling the Cake:

  1. Place one chocolate cake layer on a serving platter.

  2. Spread a generous layer of chocolate frosting on top.

  3. Carefully place the cheesecake layer on top.

  4. Add the second chocolate cake layer and frost the entire cake with the remaining frosting.

  5. Refrigerate for at least 1 hour before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days.

Make Ahead: You can make this cake in advance and refrigerate for up to 3-4 days.

Gluten-Free: The cake layers are gluten-free as long as you use gluten-free protein powder.

Flavor Twist: Add coffee to the cheesecake layer for a richer flavor.

Fruit Filling: Add fresh berries between the cheesecake and chocolate layers for added flavor.

Find it online: https://justsosavory.com/cheesecake-cake/