Chocolate Polka Dot Cheesecake

How to prepare chocolate polka dot cheesecake

1. Crush the biscuits in a food processor or coffee grinder. Add the melted butter and cinnamon and mix well until the biscuits are moist.
2. Line the bottom of a springform pan (26cm diameter; with parchment paper on the bottom) with the biscuit mixture (press lightly on the edges to form a small border). Refrigerate while you prepare the filling.
3. Beat the cream cheese until softened. Add the sugar and the seeds from the vanilla bean (or vanilla sugar; or vanilla extract) and mix for another 2-3 minutes. Add the sour cream.
4. Add one egg at a time until fully incorporated.
5. Pour 2/3 of the mixture into the pan over the biscuit crust. Tap the pan lightly on the counter to settle the filling evenly.
6. Melt the chocolate over a double boiler (or in the microwave). Add the remaining filling to the chocolate (first add a little filling and mix well, then after adding 2-3 tablespoons you can add it all at once). Mix until smooth, adding the cinnamon.
   * Attention! Add the filling to the melted chocolate, not the other way around!
8. Put the chocolate filling in a piping bag fitted with a round, fairly thin tip.
9. Gently insert the tip into the filling (a few mm) and squeeze until you see a circle form on the surface about the size of a small coin. Continue forming polka dots all over the cheesecake surface.
   * I made the first dot in the center, then around the outer edge, and finally added a few more between them.
10. Bake at 150°C. When heating the oven, place a pan of water on the bottom (to create steam). Bake the cheesecake for 1 hour.
11. Turn off the heat and let it cool in the oven.
12. Refrigerate overnight.
    * I couldn't wait and cut it after 5 hours and it was fine
14. Slice easily with a knife dipped in hot water.

Print