Steamed Moist Chocolate Cheesecake/Steamed Brownie Cheesecake 蒸湿润巧克力芝士蛋糕/蒸布朗尼芝士蛋糕

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Today I make a simple steamed chocolate cheesecake without mixer. It is very easy and delicious. Since I have some cream cheese, I therefore look for a steaming cheese cake. Ha, I was told to not use the oven for the time being... because my hubby began to complain the electricity bill is high. 😅

This cake is dense, flavoured and moist. Furthermore, the cake is not overly sweet, it just suit to my liking. It tastes like a combination of brownie and cheesecakes. This cake has three layers, chocolate on top and bottom, and the middle layer is cream cheese.






Steamed Moist Chocolate Cheesecake/Steamed Brownie Cheesecake

蒸湿润巧克力芝士蛋糕/蒸布朗尼芝士蛋糕


Ingredients: (8" X 8" cake pan)

Chocolate batter:

160 g    Caster Sugar

80 g      Cocoa Powder

200 ml  Condensed Milk 

220 ml  Canola Oil

250 ml  Hot Water 

2           Eggs 

160 g    All Purpose Flour

1/4 tsp  Baking Powder 

1/4 tsp  Baking Soda 

1/4 tsp  Salt


Creamcheese batter:

200g    Cream Cheese 

60g      Sugar 

1          Egg

1 tbsp  Lemon Juice 


Chocolate ganache :

100g  Dark Chocolate Coins

60ml  Whipping cream 

10g    Butter 


Method:

  1. Combine sifted cocoa powder, caster sugar, condensed milk, and oil in a bowl, and mix well.
  2. Add in hot water and mix well.
  3. Add in eggs into the slightly cool mixture and mix well.
  4. Sieve flour, baking soda, baking powder and salt into mixture and mix well. 
  5. Heat the steamer.
  6. Lined and greased an 8 inch baking pan .
  7. Divide the mixture into 2 equal portions.
  8. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  9. Steam over medium heat for 20 minutes. 
  10. Making cream cheese batter: Mix well cream cheese and sugar.
  11. Add in the egg and lemon juice. Mix until well combine. 
  12. Pour in the cheese mixture on top brownie layer, cover with aluminium foil and steam for another 8-10 minutes.
  13. Pour the rest of the chocolate mixture and steam for 30 minutes or until a skewer in the centre comes out clean.
  14. For making the chocolate ganache: Use double boiling method to melt the chocolate coins, whipping cream and butter. Keep stiring until the chocolate coins are melting, smooth and shinny. Keep aside.
  15. Pour the chocolate ganache on top the cake. Once the chocolate ganache is set, cut and serve. *It is moist & taste better overnight. 


Enjoy Baking!


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