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The Bakers Daughter: Polka dot cheesecake

The Bakers Daughter: Polka dot cheesecake
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.

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eat make readCategory: best of 2008 This was originally posted on June 30, 2008. Simple and delicious. This recipe is laced with cinnamon and topped with fresh blueberries. Awesome! When I was stuck in airports a few weeks ago, I ended up buying more than my share of magazines. One of them, O magazine, had a whole article about blueberries and tasty recipes to make with them.

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