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Polka Dot Cheesecake

A classic baked cheesecake with chocolate polka-dot centers for a fun, elegant presentation.

Ingredients

  • 1 3/4 cups chocolate cookie crumbs
  • 1/2 stick butter melted
  • 3 tablespoons sugar
  • cream cheese amount as needed per your cheesecake recipe (see directions)
  • vanilla extract amount as needed per your cheesecake recipe
  • almond extract amount as needed per your cheesecake recipe
  • eggs amount as needed per your cheesecake recipe
  • melted chocolate for mixing with a reserved portion of cheesecake batter to make dots

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan and set aside.
  • Make the crust: combine 1 3/4 cups chocolate cookie crumbs, 1/2 stick melted butter, and 3 tablespoons sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
  • Bake the crust for 10 minutes. Remove from the oven and let cool while you prepare the cheesecake batter. If your springform pan is not watertight, wrap the outside with heavy-duty aluminum foil.
  • Prepare the cheesecake batter: place softened cream cheese in the bowl of a stand mixer fitted with the paddle. Beat on medium speed until smooth, scraping the bowl frequently.
  • Add the vanilla and almond extracts and the sugar; beat until combined. Add the eggs one at a time, mixing just until each is incorporated. Do not overbeat.
  • Remove about one-third of the finished cheesecake batter and transfer it to a small bowl; pour the remaining batter into the prepared crust and smooth the top.
  • Stir the melted chocolate into the reserved batter until evenly combined. Transfer the chocolate batter to a pastry bag fitted with a plain 1/2-inch tip or a heavy zip-top bag with a small corner snipped.
  • At table height, insert the tip just slightly into the center of the cheesecake top and squeeze to form a golf-ball–sized mound of chocolate batter (about 2 inches wide) in the center. Repeat to make six smaller balls around the rim, spacing them evenly; they should be smaller than the center dot and not touch each other.
  • Place the springform pan into a larger roasting pan. Pour hot water into the outer pan to reach about 1 1/2 inches up the side of the springform pan to create a water bath.
  • Bake the cheesecake until the edges are set and the top is golden and feels dry to the touch, about 1 hour and 30 minutes. The center may still have slight give; it will firm as it cools.
  • Carefully lift the springform pan from the water bath and remove any foil. Place the pan on a wire rack and cool for about 2 1/2 hours at room temperature.
  • Refrigerate the cheesecake for several hours or overnight until fully set.
  • To slice, warm a sharp knife under very hot water or hold it under running hot water before each cut, shake off excess water (do not dry the blade), then cut the suggested first slices starting through the middle of one smaller dot and the next between two smaller dots.

Equipment

  • 8-inch springform pan
  • Mixing Bowl
  • stand mixer with paddle attachment
  • small bowl
  • pastry bag (or heavy-duty zip-top bag)
  • large roasting pan or baking pan for water bath
  • Measuring cups and spoons
  • Wire Rack

Notes

  • Wrap the pan in foil if it is not watertight before placing in the water bath.
  • Do not overbeat the batter to avoid adding too much air.
  • Work at table height when piping the dots for better control.
  • Use a pastry bag or a zip-top bag with a small snip for piping.
  • Cool fully before refrigerating to prevent cracking.