A dotted cheesecake looks like a real masterpiece – so unusual and unique it is! The cake contains simple ingredients you definitely have at home. Try cooking it right now and you won’t regret the choice!
- biscuits : 150 g
- cocoa powder : 20 g
- sugar powder : 2 Tbsp
- butter : 60 g (melted)
- cream cheese : 450 g
- sugar : 90 g
- egg : 2 g
- dark chocolate 75% : 60 g (melted)
- vanillin : 1 g
- cream : 0.5 cup (20%)
Stages of cooking
Put the biscuits into a transparent package and close or bind it firmly
Mill the biscuits or cut them as it is shown on the photo
Add powdered sugar, cocoa and melted butter. Stir everything well
Take the loose-base cake tin, the diameter of which should be 20-22 cm. Otherwise, your cheesecake may be too thin. Cover the bottom of the tin with foil or baking paper
Put the chocolate mass into the tin, spread it with your fingers to make it firm
Whisk the cream cheese about 2-3 minutes using a mixer, then add sugar and continue whisking for 2-3 minutes more
Add 3 eggs one by one and whisk the cream after adding each egg for about a minute. Add vanillin, cream and continue whisking for about a minute.
Leave ½ cup of cheese mass in a bowl, add melted dark chocolate and stir everything well
Fill the icing bag with the brown cream mass
Pour the cream cheese layer onto the chocolate base in a loose-base cake tin, spread the mass well
Heat the oven to 150-160 degrees. Using a icing bag make large chocolate dots on the cheesecake. Place the cake into the oven, having prepared the water-bath in advance.
Bake the cheesecake for about an hour. Turn the oven off and leave the cheesecake for one more hour. Then place the cake into a fridge for a night. Enjoy the cheesecake!