Cheesecake cake

A cheesecake cake combines the rich, creamy texture of cheesecake with the classic structure of a cake. It's a delicious fusion that can be layered or have a cheesecake layer incorporated into a cake. Here’s a straightforward recipe for a cheesecake cake with a classic vanilla cheesecake layer and a moist chocolate cake layer:

Ingredients

For the Chocolate Cake Layer:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Cheesecake Layer:

• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ¼ cup all-purpose flour

For the Topping (optional):

• Fresh berries or fruit compote
• Whipped cream
• Chocolate ganache or sauce

Instructions

1. Preheat Oven and Prepare Pans:

   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans. Line the bottom of each pan with parchment paper.

2. Prepare the Chocolate Cake Layer:

   • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
   • In another bowl, mix the sugar and brown sugar with vegetable oil until well combined.
   • Beat in the eggs one at a time, then mix in the vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
   • Stir in the boiling water until smooth (the batter will be thin).
   • Divide the batter evenly between the prepared pans.

3. Prepare the Cheesecake Layer:

   • In a large bowl, beat the cream cheese until smooth and creamy.
   • Gradually add the sugar and mix until well combined.
   • Beat in the eggs one at a time.
   • Mix in the sour cream, vanilla extract, and flour until smooth.

4. Assemble the Cake:

   • Pour the cheesecake batter over one of the chocolate cake layers in the prepared pan, spreading it evenly.
   • Place the pan with the cheesecake layer in the oven and bake for about 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
   • Remove the cheesecake layer from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight if possible.
   • Bake the remaining chocolate cake batter in the second prepared pan for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Assemble the Cheesecake Cake:

   • Once both layers are completely cooled, place one chocolate cake layer on a serving platter.
   • Gently remove the cheesecake layer from its pan and place it on top of the chocolate cake layer.
   • Top with the remaining chocolate cake layer.

6. Decorate (optional):

   • Decorate with fresh berries, whipped cream, or a drizzle of chocolate ganache or sauce if desired.

7. Serve:

   • Chill the assembled cake in the refrigerator for at least 1 hour before slicing to ensure it’s set and easy to cut.

This cheesecake cake combines the best of both worlds, offering a rich and creamy cheesecake layer with a moist chocolate cake. It’s perfect for special occasions or as an indulgent treat!