Ingredients :
CHEESECAKE:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
CHOCOLATE CHIP CAKE:
- One 15.25-ounce box white cake mix
- 1 1/4 cups water
- 1/3 cup canola or vegetable oil
- 3 large egg whites
- 1 cup miniature chocolate chips
CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted to remove lumps
- Two 8-ounce packages cream cheese, at room temperature
- 1/2 cup (1 stick) butter, at room temperature
- 1 tablespoon vanilla extract
ADDITIONAL:
- extra miniature chocolate chips, for garnish
Directions :
PREPARE THE CHEESECAKE:
- Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy.
- Mix in the sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, blending after each addition.
- Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour.
- When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
PREPARE THE CAKE LAYERS:
- Preheat oven to 350°F. Grease and flour two 9-inch round pans. It’s easiest to get the cake out of the pans if you line them with rounds of parchment paper too.
- In a large bowl, use a hand mixer to combine the cake mix, water, oil and egg whites. Add the chocolate chips, and stir into the batter until well blended.
- Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done.
- Let cool for about 20 minutes, and then turn the cake layers out onto cooling racks to cool completely.
PREPARE THE FROSTING:
- In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
ASSEMBLE THE CAKE:
- Place one cake layer into the center of a cake plate or platter, and spread a thin amount of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.
- Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
- Place the cheesecake layer on top of the first cake layer, and spread a thin amount of frosting on top. Place the 2nd cake layer on top of the cheesecake.
FROST THE CAKE:
- Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting.
- Once the first layer of frosting is applied, add more to cover bare spots. Start by adding a large scoop of frosting onto the top of the cake.
- Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You can use a piping bag to add a decorative edge.
- Add chocolate chips decoratively on the top and sides of the cake.
- Keep this cake refrigerated until ready to serve. Keep leftovers refrigerated too.
GIPHY App Key not set. Please check settings