Chocolate Peanut Butter Cheesecake Cake

cafedelites.com

Barbara J Worns

subheading: 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)

1 ¼ 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

subheading: 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

subheading: Chocolate Yogurt Glaze: (OPTIONAL):

3 ½ oz | 100g 70% dark or milk chocolate

3 ½ oz | 100g vanilla or naturally sweetened Greek yogurt**

subheading: 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)

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