Who can ever forget about lovely polka dot? On a sweet summer dress, runways of Marc Jacobs... and cheesecakes? I always been a bit of a foodie since I was little, and one of my favourites of all is probably the cheesecake. Polka dots AND cheesecake? Delicious. When I saw the recipe on The Baker's Daughter, I know that I have to try it as a summer project.
How to Recipe: Polka dot cheesecake
You will need these:
Crust
1 cup Graham crumbs
¼ cup cocoa1 cup Graham crumbs
2 tbsp sugar
¼ cup melted butter
Filling
16 oz softened cream cheese
½ cup sugar
2 eggs
2 oz dark chocolate, melted
1 tsp vanilla
2/3 cup sour cream
1. Preheat oven to 300 degrees F.
2. Grease a 7 X 7 inch square pan and line it with parchment paper.
3. Mix the graham crumbs, sugar, cocoa, and melted butter together in a small bowl, and press into the pan.
4. Beat cream cheese until smooth. Gradually add the sugar. Scrape down the sides of the bowl. Add the eggs one at a time on low speed. Add vanilla and sour cream. Scrape the sides of the bowl one more time and beat until smooth. Reserve 1/2 cup of the cheesecake filling and set aside.
5. Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature. Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.
6. Pour the plain batter into the pan, smoothing out to the edges. To make the dots you will need a pastry bag fitted with a round tip. Fill the pastry bag with the chocolate cheesecake mixture. Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot. Place dots all over the cheesecake until the chocolate mixture is used up.
7. Place in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional 1 hr. Refrigerate for at least 24 hours. Freeze if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water to help when cutting.
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