You will need
  • - 250 g of biscuits;
  • - 240 g sour cream;
  • - 200 g of sugar;
  • - 60 g of dark chocolate;
  • - 50 g butter;
  • - 2 eggs;
  • - 2 tbsp. spoons of cocoa powder;
  • - 1.5 tsp. Vanilla extract.
Crumble cookies as small as possible. Add to it 2 tbsp. spoons of sugar and cocoa powder. Mix, pour the melted butter, stir until smooth.
Spread the baking sheet with butter, cover with parchment. Put the cookie dough on the bottom, press tight.
Cook the cream for cheesecake. Beat eggs with sugar, add vanilla extract, sour cream. Transfer half the mixture to a separate container.
Melt the chocolate in the microwave, add to the set aside half of the cream, mix.
Put the light half of the cream on the base of the cookies. With the second chocolate cream make polka dots on top on a white background - use the pastry bag.
Remove the form to the oven, bake for 1 hour at 150 degrees. After an hour, the polka dot cheesecake is ready, you can immediately serve it to the table or let it cool.
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Tip 2: How to make a beautiful polka dot cheesecake

To surprise guests not only with something tasty, but also beautiful, you can bake a pea cheesecake. Its appearance is so unusual that it will be difficult to cut off the first piece to enjoy the taste.
How to make a beautiful polka dot cheesecake
You will need
  • For the basics:
  • - 250 gr. crushed in a crumb cream cookies;
  • - 2 spoons of cocoa;
  • - 2 spoons of sugar;
  • - 50 gr. butter.
  • For filling:
  • - 450 gr. cottage cheese cheese;
  • - 100 gr. Sahara;
  • - 1.5 teaspoons of vanilla extract;
  • - 240 ml sour cream;
  • - 2 large eggs.
  • For chocolate peas:
  • - 60 gr. bitter chocolate.
Preheat oven to 150C. Lubricate the split mold with a diameter of 20 cm with oil and cover it with baking paper.
In a small bowl, mix the chopped cookies, cocoa and sugar. Fill them with melted butter.
Thoroughly mix until homogeneous, lay out in the form and tamped.
Curd cheese whip to air cream, gradually add sugar and continue to beat.
One by one we drive eggs into the cream. Finally add the vanilla extract and sour cream and whip the cream again. 120 ml of the finished cream is transferred to another dish!
We melt chocolate in a water bath and mix with 120 ml of cream.
Pour the cream into the form and evenly distribute it. Using a cooking syringe or package, decorate the cake with chocolate peas.
We bake the cake for an hour, turn off the oven, then slightly open the door and leave the cake for another hour.
The cooled cake is further cooled in the refrigerator for 12 hours.

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