Double Layer Cheese Cupcakes 纸杯双层芝士蛋糕

• 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

• 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.