A little while ago I created a vanilla and chocolate polka dot cheesecake. I had so much positive feedback from that creation that I knew I would have to try one out with coloured polka dots, and here it is! I think this would work so well for any sort of special occasion where there is a colour theme; be it a baby shower, wedding shower, or birthday. For each colour I reserved a 1/4 cup of plain cheesecake and tinted each with Wilton gel food colouring. I've used an 8 inch spring form pan but this would also be nice baked in a 7 inch pan, as the cheesecake would be taller. Once baked the cheesecake needs to be refrigerated overnight so make sure you make it the day before you want to serve it. Using a knife dipped in hot water between cuts helps to make clean edges, and you can throw it into the freezer for about half an hour to firm it up.
Polka dot cheesecake
1 cup Graham crumbs
¼ cup melted butter
16 oz softened cream cheese
2/3 cup sour cream
Preheat your oven to 300 degrees Fahrenheit. Grease an 8 inch spring form pan.
In a small bowl, mix together the graham crumbs, sugar and melted butter and press into the pan.
Using a hand or stand mixer, beat the cream cheese until smooth. Gradually add the sugar. Scrape down the sides of the bowl. Add the eggs one at a time on low speed. Add the vanilla and sour cream. Scrape the sides of the bowl one more time and beat until smooth. Reserve a 1/4 cup of cheesecake for every colour you wish to make. Tint with the desired colours and set aside.
Pour the plain batter into the pan, smoothing out to the edges. To make the dots you will need a pastry bag fitted with a round tip such as a #12. Fill the pastry bag with one of the coloured cheesecake mixtures. Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot. Repeat with the other colours, placing dots all over the cheesecake.
Bake the cheesecake for 1 hour. After 1 hour, turn off the oven and leave the cheesecake in the oven for an additional 1 hr. Refrigerate for at least 24 hours. Freeze if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water to help when cutting.