I love cheesecake! But it’s one of those desserts that I love but it has to be really, really good for me to eat it. Call me a cheesecake snob if you want. I’m okay with that. I don’t like the no bake cheesecakes. There’s just something about them that my tastebuds don’t like. But a baked, New York Style cheesecake? Oh yeah baby!
Tina, over at Mom’s Crazy Cooking, has been hosting this very cool cooking challenge for awhile now. I was a part of the group in the beginning adn then got a little overwhelmed with all the cooking groups I was in so I backed out. When I saw the theme for this month I was pretty excited and am back in. Thanks Tina for hosting the Crazy Cooking Challenge and organizing all of this!
So on to the cheesecake. How cool is this?!?! A polka dot cheesecake. YUM! It’s the best of both worlds: regular cheesecake AND chocolate cheesecake!
Polka Dot Cheesecake
Source: The Baker’s Daughter
* 1 cup graham cracker crumbs
* 1/4 cup cocoa powder
* 2 Tbsp. sugar
* 1/4 cup melted butter
* 16 ounces softened cream cheese
* 1/2 cup sugar
* 2 eggs
* 1 tsp. vanilla
* 2/3 cup sour cream
* 2 ounces dark chocolate, melted
Combine graham cracker crumbs, sugar and cocoa powder. Add melted butter and stir. Press into the bottom of an 8 inch springform pan (greased and the bottom lined with parchment paper.)
In a mixing bowl beat cream cheese until smooth. Add sugar. Scrape down the sides of the bowl and add the eggs, one at a time. Add vanilla and sour cream.
Spread cream cheese mixture over the crust, reserving about 1/2 cup. Spread out to the edges.
Melt the 2 ounces of chocolate slowly in the microwave or in a double boiler. Add to the reserved 1/2 of cheesecake filling and mix well.
To make the dots, put the chocolate cheesecake mixture in a decorating bag with a round tip. I don’t have any so I just use a ziplock bag. An easy way to fill a bag is to place the tip in a glass. It makes it so much easier to fill!
Gently place the tip in the cheesecake and squeeze, forming a dot. Repeat all over the cheesecake until all of the chocolate mixture is gone. (Note to self: I should have made more dots closer together for a better look.)
Place in a 300 degree oven for 60 minutes. Turn off oven and keep the cheesecake in the oven for another 60 minutes.
Refrigerate for at least 24 hours before serving. You can also place in the freezer for about 30 minutes to help with cutting. A knife dipped in hot water also helps to make a clean cut.
I just love how it looks. And it really was so easy to make.
Are you ready for your own personal cheesecake-palooza. Check out all the cheesecake recipes below!
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