Polka Dot Cheesecake
This Polka Dot Cheesecake is a fun, creamy, and visually stunning dessert with colorful polka dots inside a rich cheesecake and chocolate cookie crust.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric mixer or stand mixer
- Spoons and spatulas
- Piping bags or squeeze bottles
- Measuring cups and spoons
Ingredients
For the Chocolate Cookie Crust
- 1 1/4 cups chocolate cookie crumbs finely crushed
- 1/4 cup butter melted, for binding the crust
- 3 tablespoons sugar to sweeten the crust slightly
For the Cheesecake Filling
- 24 ounces cream cheese softened, total amount for filling and polka dots
- 1 cup granulated sugar to sweeten the cheesecake filling
- 3 large eggs help to set the cheesecake
- 1 cup sour cream adds tang and creaminess
- 2 teaspoons pure vanilla extract for flavor depth
For the Polka Dot Batter
- 4 ounces cream cheese softened, for polka dot batter
- 2 tablespoons sugar for polka dot batter
- food coloring gels or natural colorants to create vibrant polka dots
Instructions
Prepare the Chocolate Cookie Crust
- Combine chocolate cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Mix thoroughly until evenly moistened. Press firmly into bottom of 9-inch springform pan. Chill in fridge while preparing filling.
Make the Polka Dot Batter
- Beat 4 ounces softened cream cheese and 2 tablespoons sugar until smooth. Divide into small bowls for each polka dot color. Add food coloring to each and mix well. Set aside for polka dots.
Prepare the Main Cheesecake Filling
- Beat remaining cream cheese with 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla until just combined. Avoid overmixing.
Assemble the Polka Dot Cheesecake
- Pour thin layer of plain cheesecake filling over chilled crust. Pipe or spoon colored polka dot batter onto this layer. Continue layering plain filling and colored dots, tapping pan gently to release air bubbles. Smooth top layer free of colored dots.
Bake and Cool
- Place springform pan in a water bath (wrap bottom in foil). Bake at 325°F (160°C) for 50-60 minutes until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside for 1 hour. Refrigerate at least 4 hours or overnight to set.
Serve
- Remove sides of springform pan carefully. Slice cheesecake to reveal colorful polka dots. Serve chilled and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Use a water bath to prevent cracks and ensure even baking.
- Gel or paste food coloring works best to avoid adding extra liquid to the batter.
- Refrigerate the cheesecake adequately for clean slices and full setting.
- Substitute crust ingredients for variety, such as using graham crackers or digestive biscuits.