This looks so cute - now surely someone can help me figure out how they did it! smileys/smile.gifhttp://www.pfaelzerbrothers.com/Itemdy00.asp?SRCCODE=834492&T1=064549
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Any ideas on how to achieve this effect - Polka Dot Cheesecake
- Thread starter lisainla
- Start date
Lisa, I think it is fairly easy- get some round, deep "forms"- made out of
..metal or heavy oiled paper or whatever. Place them on the crust. Pour colored batter into them then the rest of the un-colored batter around them. Just before baking, carefully lift out the forms. That should do it-becuase the batter is really "heavy" and should hold in place.
..metal or heavy oiled paper or whatever. Place them on the crust. Pour colored batter into them then the rest of the un-colored batter around them. Just before baking, carefully lift out the forms. That should do it-becuase the batter is really "heavy" and should hold in place.
Lisa, I use a pastry bag (see inside & link)
I've linked to a recipe on Saveur's website, they're Maida Heatter's instructions, and they're the best I've seen for a description on how to accomplish polka dots. Whether you use colored battered or chocolate batter, there's no big difference, because the 'weight' of the two batters are very close. Where the technique fails is if the batter weights are significantly different (revised note: someone messaged me asking for clarification, so here's a better example, let's try this... say you introduced polka dots made of fruit puree, the puree weight is so significantly different than that of the heavy cheesecake batter, that the cheesecake batter as it bakes will obscure the puree 'dots'... the puree will still be there but you'll have lost the 'dot' effect).
I've used this method a lot and it's the cleanest way I've found to achieve polka dots. It works in most cake batters (again, if the batter weight is very similar), for puddings, etc.
http://www.saveur.com/article.jsp?ID=4295&typeID=120
I've linked to a recipe on Saveur's website, they're Maida Heatter's instructions, and they're the best I've seen for a description on how to accomplish polka dots. Whether you use colored battered or chocolate batter, there's no big difference, because the 'weight' of the two batters are very close. Where the technique fails is if the batter weights are significantly different (revised note: someone messaged me asking for clarification, so here's a better example, let's try this... say you introduced polka dots made of fruit puree, the puree weight is so significantly different than that of the heavy cheesecake batter, that the cheesecake batter as it bakes will obscure the puree 'dots'... the puree will still be there but you'll have lost the 'dot' effect).
I've used this method a lot and it's the cleanest way I've found to achieve polka dots. It works in most cake batters (again, if the batter weight is very similar), for puddings, etc.
http://www.saveur.com/article.jsp?ID=4295&typeID=120