View Full Version : Polka dot cheesecake

Kitchen Witch
January 25th, 2012, 07:38 PM
2 OZ.unsweetened chocolate chopped
2 lbs. Cream cheese (room temperature)
1 tsp vanilla extract
one-quarter tsp almond extract
1-3/4 c. sugar
4 large eggs (room temperature -- very important)
1/3-cup graham cracker crumbs

Preheat oven to 350 degrees. Put oven rack at lowest position.

Butter an 9-inch cheesecake pan well then spray with Pam*

Melt chocolate in microwave and set aside to cool.

Beat cheese in electric mixer until completely smooth

Beat in vanilla, almond extract and sugar.

Add eggs one at a time - beat only enough to mix - do not overbeat

Put 2 cups of white batter in small bowl and beat in melted, cooled chocolate

Put white batter in cheesecake pan

Fit pastry bag with large star tip.

Fill pastry bag with chocolate mixture.

Insert tip of pastry bag to inch into center of cake. Squeeze out enough chocolate mixture to form a round ball about 2" wide.

Squeeze out smaller balls around edge - using up all of chocolate mix. Alternatively spoon dollops of chocolate mixture on white and swirl.

Place cheesecake pan in a larger pan.

Put in oven and CAREFULLY pour hot water into the large pan.

Bake for 1 hour. Top will be golden brown and feel dry to the touch when done and cake will start to pull away from sides of pan.

Remove cheesecake pan from pan of water and cool on rack for 2.5 hours.

Cover pan with plastic wrap. Place a flat plate on top and invert cheesecake. Remove pan.

Sprinkle graham cracker crumbs on bottom and pat in place. Invert cake onto serving plate.

Refrigerate for several hours or overnight.

*If you have a two-piece pan (springform pan with removable sides) take a large sheet of heavy duty foil and wrap the bottom and sides of the pan well to keep water from entering cheesecake pan.

**This is a showstopper. It's basically a cheesecake recipe to which you add melted chocolate to 2 cups of reserved batter. You pour the basic batter into the springform pan and then you put the chocolate batter into a pastry bag with a star tip, put the tip into the batter and squeeze chocolate batter into the white batter. This makes the dots. Now imagine a cake with a two inch chocolate dot in the middle and then smaller dots around the edge. I start at 12 o'clock, then six, then 3 then 9, etc. so they are even.