Cheesecake polka dot

Description

Loved this cheesecake, like appearance and taste!

Ingredients

Cookies

150 g
Cocoa powder

20 g
Powdered sugar

2 Tbsp
Butter

60 g
Cream cheese

450 g
Sugar

90 g
Chicken egg

2 piece
Dark chocolate

60 g
Vanilla
Sour cream

0.5 cup

Cooking

Biscuits put into the package, the package is closed or tied.

With a rolling pin to grind the cookies into crumbs.

To the crumbs add the powdered sugar, cocoa and melted butter.

Mix everything.

Split shape with a diameter of 20-22 cm (the first time I baked in 26 cm cheesecake was very thin) cover with foil or parchment (I made the parchment only the bottom of the form).

The resulting spread chocolate chips into a form, using tolkushkoy align and press the surface.

Cream cheese at room temperature beat on medium speed of mixer about 2-3 minutes, then add the sugar, continue whisking for about another 2-3 minutes.

Whisking on low speed, add one egg (beat one minute after each). Add the vanilla and sour cream, continuing to whisk for another minute.

1/2 Cup curd set aside in a bowl, add melted in a microwave the dark chocolate, mix well.

Brown cheese mass is put in a pastry syringe or a bag, need a nozzle with a circular hole. The hole in the nozzle should not be too small.

With chocolate-sand layer pour the cheese mass, flatten the surface.

Preheat the oven to 150-160 degrees. Using a pastry syringe or bag do peas, slightly deepening the tip of the syringe into the cheese mass. In preheated oven place a bowl of just boiled water on the bottom of the oven, then put it in the oven cheesecake (I usually take a large baking dish, pour into it water, then in the form put the grille, and the grille cheesecake).

Bake cheesecake at a temperature of 150-160 degrees for about one hour. Turn off the oven and leave the cheesecake to cool gradually in the oven for another hour. The cooled cheesecake I put into the fridge for the night. Bon appetit!

Comments and reviews

Leave a comment or a recipe review