Double Layer Cheese Cupcakes 纸杯双层芝士蛋糕

Made these easy Double Layer Cheese Cupcakes with my last block of cream cheese that has been sitting in my fridge for quite some time. These almost melt-in-your-mouth cheese cupcakes are light, moist and yummy with some chocolate cream spread on top.  Best to serve them chilled to be enjoyed for afternoon tea.

I didn’t make biscuit crumbs or cake base to the cheesecake and they turned out perfect. It’s not complicated to combine the two layers of cream cheese mixture together with one plain and the other with melted chocolate. Whisk up the meringue and fold it into the two cheese mixtures. Then fill the paper cups with chocolate cheese mixture and the plain one on top and pop them into the oven to steam bake for about 40-45 minutes.  They can be made ahead for two to three days and kept in the refrigerator before serving.

Double Layer Cheese Cupcakes

Best to serve them chilled to be enjoyed for afternoon tea or anytime of the day.

Author Ann Low

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Difficulty Easy

Servings 11

Ingredients

 

MetricUS Customary

• 250 g cream cheese - softened at room temperature
• 65 g caster sugar
• 80 g dairy whipping cream - or natural yogurt
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 3 large eggs - yolks separated from egg whites
• 80 g semi-sweet chocolate or dark chocolate - + tbsp dairy whipping cream

Chocolate cream

• 100 g semi-sweet chocolate or dark chocolate
• 10 g butter
• 5 tbsp dairy whipping cream
• 1/2 tsp vanilla extract

Instructions

 

• Melt 80 grams chocolate under double boiler, then add  1 tablespoon of whipping cream and  stir well to combine.
• Preheat oven to 150 deg C. Place 11 paper cups into a muffin pan.
• Beat cream cheese and 30g sugar at low speed. Add whipping cream, lemon juice and vanilla extract, beating till smooth.
• Add yolks one at a time. Beat until incorporated. Transfer into two bowls.  Add melted chocolate into one of the bowl, stir well set aside.
• Whisk egg whites until frothy then add remaining sugar and beat until peaks form. Divide into 2 portions to fold well into chocolate cheese mixture and plain cheese mixture respectively.
• Fill paper cups with chocolate cheese mixture before topping with plain cheese to 90 percent full. Steam bake for abut 40-45 minutes. It should feel set, but not rigidly so. 
• Turn off oven and leave cake to cool in oven with door ajar, then spread with chocolate cream on top of cheesecake.
• Chocolate cream - melt chocolate and butter under double boiler, then add whipping cream and vanilla, stir mixture to smooth and leave to cool.
• Spoon some chocolate cream on top of cheesecake and smooth the surface. Then decorate as desired. Chill cheesecake for a few hours before serving.

Notes

The remaining chocolate cream can be kept in the fridge for 2-3 weeks

Nutrition

Calories: 100kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 76mgSodium: 93mgPotassium: 50mgSugar: 1gVitamin A: 379IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Keyword Cheesecake, double layer cheese cupcakes

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纸杯双层芝士蛋糕 Double Layer Cheese Cupcakes

细腻柔软的双层芝士蛋糕，入口即化，一次可以拥有两种口味。做法很简单，一点都不复杂。让品尝过的人都会喜欢~

芝士蛋糕用料

• 250克 奶油芝士，温室软化
• 65克 糖
• 80克 动物性谈奶油或原味酸奶
• 2茶匙 柠檬汁
• 1茶匙 香草精
• 3个 大鸡蛋，分开蛋白，蛋黄
• 80克 黑巧克力+1汤匙动物性谈奶油，

巧克力酱

• 100克 半甜巧克力
• 10克 牛油
• 5汤匙 动物性谈奶油
• 1/2茶匙 香草香精

做法：

1. 将80克巧克力隔水溶化，加入1汤匙谈奶油拌匀至顺滑，备用。
2. 预热烤箱致摄氏150度。在玛芬蛋糕模里放上11个纸杯。
3. 用低速度搅打奶油芝士和30克糖，加入谈奶油，柠檬汁及香草精，搅打致滑。
4. 分次加入蛋黄，打致充分融合至滑。分别装在2个大碗中。将融化巧克力倒入一个大碗中，混合均匀至巧克力芝士糊，备用。
5. 蛋白打致起泡泡，加入剩余的糖，搅打致硬性发泡。分成两份，个别倒入巧克力芝士糊和白芝士糊里翻拌均匀。
6. 将巧克力芝士混合物平均倒入纸杯里，再倒入白芝士糊混合物至9分满。用水谷法烘烤约40-45分钟或蛋糕烤到刚刚熟即可。
7. 关掉电源，把烤箱们半开，让蛋糕继续留在烤箱里冷却。等完全冷透才淋上巧克力酱。
8. 巧克力酱 – 将克巧克力和牛油隔水溶化，倒入谈奶油和香精拌匀至顺滑即可（待凉）。
9. 在蛋糕上淋上适量巧克酱抹平。装饰可随个人喜欢。置入冰箱冷藏数小时即可享用。

• 剩下的巧克力酱可放进冰箱冷藏保存2-3星期都没问题。
• 蛋糕可预先2-3天做好放入冰箱冷藏。