Best to serve them chilled to be enjoyed for afternoon tea or anytime of the day.
Author Ann Low
Prep Time 20mins
Cook Time 45mins
Total Time 1hr5mins
Course Dessert
Servings 11
Ingredients
250gcream cheesesoftened at room temperature
65gcaster sugar
80gdairy whipping creamor natural yogurt
2tsplemon juice
1tspvanilla extract
3largeeggsyolks separated from egg whites
80gsemi-sweet chocolate or dark chocolate+ tbsp dairy whipping cream
Chocolate cream
100gsemi-sweet chocolate or dark chocolate
10gbutter
5tbspdairy whipping cream
1/2tspvanilla 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