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!
Ingredients
- 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%)
Metric Conversion
Stages of cooking
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Put the biscuits into a transparent package and close or bind it firmly
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Mill the biscuits or cut them as it is shown on the photo
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Add powdered sugar, cocoa and melted butter. Stir everything well
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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
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Put the chocolate mass into the tin, spread it with your fingers to make it firm
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Whisk the cream cheese about 2-3 minutes using a mixer, then add sugar and continue whisking for 2-3 minutes more
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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.
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Leave ½ cup of cheese mass in a bowl, add melted dark chocolate and stir everything well
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Fill the icing bag with the brown cream mass
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Pour the cream cheese layer onto the chocolate base in a loose-base cake tin, spread the mass well
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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.
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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!
