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Polka dot cheesecake
This recipe takes me back 16 years. When Roy was a baby I wanted to give him something he could hold that wouldn’t crumble.
At the end of the meal I would give him a cube of cheese and he was a happy camper.
My kids grew up on this recipe and I’m pretty sure their love of cheesecake came from this. They’re crazy about this recipe and never seem to get enough of it.
The original recipe is smaller but after 4 cheesecake-loving kids the time has come to increase the recipe and give it a more interesting tweak. If you’re making this for a birthday or large gathering,
20 x 30 cm baking dish
Ingredients:
750 grams 5% soft white cheese
200 grams sour cream
150 grams lightly sweetened plain yoghurt
250 grams sugar (1 /1/4 cups)
120 grams flour (1 cup minus 1 Tbsp)
40 grams instant vanilla pudding powder mix (2 Tbsp)
3 large eggs
2 level Tbsp cocoa powder
Preparation:
1. Preheat an oven to 180°C.
2. Mix together the cheese, sour cream and sugar and add the eggs, flour and instant pudding mix. Mix until well combined.
3. Remove a little over a cup of the batter to a separate bowl and add the cocoa powder. Mix until well combined and set aside.
4. Evenly pour the pale batter into the baking dish. Transfer the dark batter to a piping bag and pipe polka dots into the batter.
5. Bake for 30 minutes until the cake sets but the middle is still a bit wobbly.
6. Cool for a few hours before cutting into squares. Cheesecakes taste even better when eaten the day after they’re made. This one is no exception so feel free to prepare it the day before.
Tips:
Everything is mixed by hand here but if you prefer to use a mixer, use a low speed. You can reduce the sugar to 180 grams (3/4 cup). I recommend tasting to check that the sweetness is to your liking.
If you only have medium-sized eggs, use 4. Don’t feel like piping? Use a spoon to drizzle stripes on top and then mix like you would with a marble cake.
The cake doesn’t rise or shrink while it bakes, it stays the same height.
