Tuesday, May 26, 2015

Chocolate Polka Dot Cheesecake

Making a good cheesecake is an artform.  Making it polka dot is just badass.

Yield: 12 servings


  • Crust
    • 1 1/4 cups flour
    • 2 tbsp confectioner's sugar
    • 1/2 cup cold butter, cubed
  • Filling
    • 4 packages (8 oz. each) cream cheese
    • 1 1/4 cups sugar
    • 2 tbsp flour
    • 2 tbsp heavy whipping cream
    • 2 tsp vanilla
    • 4 eggs, beaten
    • 10 oz. white chocolate, melted
    • 5 oz. bittersweet chocolate, melted


  1. Wrap your 9" springform pan in double layer of aluminum foil.  Set aside.
  2. In a mixing bowl, combine the flour and confectioner's sugar.  Cut in the butter until crumbly.
  3. Press crust into the bottom and 1-inch up the sides of the springform pan.  Bake at 325°F for 25 minutes.
  4. In a large mixing bowl, cream together the cream cheese and sugar until smooth.  Add flour, cream, and vanilla.  Mix well.
  5. Add eggs and mix well.
  6. Divide the batter into 1/3 and 2/3.
  7. Add the white chocolate to the 2/3 batter.  Pour into the crust.
  8. Add the bittersweet chocolate to the 1/3 batter.  Put into a pastry bag with a long tip.  Place the tip approximately 1/2" below the surface in the center of the cheesecake.  Pipe 1/7 of your batter into this spot.  (The surface will bulge up a bit)
  9. Repeat the process in six more polka dots around the cheesecake.
  10. Bake at 325°F for 65-85 minutes.  Cool completely on a wire rack.
  11. Store in the refrigerator for at least 8 hours before serving, preferrably overnight.

Adapted from Saveur.

No comments:

Post a Comment