If you are in the mood for something sweet yet healthy and fun, we would like to show to you this recipe of the Polka Dot Cheesecake. What you should know about it is that you should put it in a freezer for an hour or two so that it gets easier to cut, therefore it is indicated to make it a day before you plan to serve it. For clean cuts, you probably know, you should dip a knife into hot water before every cut.
You will need:
For the crust:
-1 cup Graham crumbs;
– 1/4 cup cocoa;
– 2 tbsp sugar;
– 1/4 cup melted butter.
For the filling:
– 16 oz softened cream cheese;
– 1/2 cup sugar;
– 2 eggs;
– 2 oz dark chocolate, melted;
– 1 tbsp vanilla;
– 2/3 cup sour cream.
Directions: Preheat the oven, grease the square pan and line it with parchment paper. Mix together all the ingredients for the crust into a small bowl, and press into the pan. Now, take the cream cheese and beat it until it gets smooth, gradually adding the sugar. Scrape down the sides of the bowl and in a low speed, add the eggs one at a time. Put the vanilla and sour cream in, scrape the sides one more time and beat until smooth. Put aside 1/2 cup of this cream cheese filling, and pour the rest into the pan, and smooth the edges. Now melt the 2 ox of dark chocolate and stir it up into the 1/2 cup of the cream cheese filling. To make the dots you will need a pastry bag and a round tip to fit it with, then fill the bag with the chocolate mixture, then gently dip the tip of the bag into the plain cheesecake and squeeze the bag, forming a dot, and place these dots all over your cheesecake until you finish the chocolate mixture. Bake in the oven for one hour, after that turn off the oven, but leave the cheesecake in the oven for one hour more. Refrigerate for a minimum of 24 hours. Enjoy!
Photo courtesy: bakersdaughter.
Keep being AllDayChic!
“Bake in the oven for one hour” Ok, but how much heat is needed?
– dummy.
Good catch, I just noticed they didn’t say at what temperature.
I googled other cheesecake recipes and the majority state 350F (about 175C), so that’s the temperature I’ll try 🙂