Double Layer Cheese Cupcakes
Best to serve them chilled to be enjoyed for afternoon tea or anytime of the day.
Ingredients
- 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
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