The texture, flavour and creaminess of these Cheesecakes are to die for. They are based on one of our favourite South African recipes and combine crumb base, white and milk chocolate cream cheese filling and a bounty of brownie, chocolate buttons and melted white chocolate on top. They last much longer than a normal cupcake (in the fridge).
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 170˚C/325˚F/ Gas 3.
Mix the crushed digestive biscuits/ graham crackers with the melted butter. Place about a teaspoon of this into each muffin case – enough to cover the base of the case. Press down slightly with the back of the spoon.
Put the white and milk chocolates together in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts. Remove from the heat and set aside.
Put the cream cheese, mascarpone, sugar and vanilla in a mixing bowl and beat with an electric hand mixer on medium speed.
Add the eggs, one at a time, and beat between each addition. Reduce the speed to low and slowly add the melted chocolate, then increase the speed to medium to finish beating. Finally, stir in the sour cream.
Transfer the mixture to a jug/pitcher and pour into the muffin cases over the bases. Bake in the preheated oven for 20–25 minutes or until set and just firm to the touch. The cakes will rise and feel springy.
Remove from the oven and let cool for about 30 minutes in the muffin pan. They will sink slightly during this time.
Carefully remove the cupcakes from the muffin pan and refrigerate them for at least 3 hours or overnight to allow them time to set before applying the assorted toppings.
Top each chilled cupcake with chunks of chopped brownie, milk and white chocolate buttons and a drizzle of melted white chocolate.
These cheesecake cupcakes will keep in the refrigerator for 3–4 days.