Do you see the polka dots? Not really huh? They´resupposed to be there, fat, round and dark. It´s the idea behind the name.Really can´t have that name if you don´t see the dots. Maybe you thought it wasa marbled cheesecake. But no, this is a most interesting recipe from that greatbaker I talk about whenever I get the chance. So this will be about thecheesecake only.
Though I won´t even know if next time I´ll be able toproduce impeccable dots, so let´s just go with this cheesecake and enjoy it´screaminess and fantastic flavor of Nutella, which is so addictive on it´s own Itry not to taste it when making this kind of desserts. Just the tiniest amounton the tip of a spoon that finds it´s way into my mouth and boom!.. I can eathalf the jar before I realize my palate is coarse and my teeth ache from somuch sweetness.
You´ll need a piping bag, which appears to be a bit ofa hassle, but if I did it so can you. I don´t have the patience for pipingdetails, but this is nothing like that. You just have to keep in mind that thenutella mixture is a bit runny. So be careful and once you start adding thedark batter to the white one in the hope that they will become polka dots,don´t stop. Undivided attention until all your dots are in place. Man, I wishmy dots were perfect so you would not be dismissing this recipe after reading pipingbag.
For cookie base:
For the filling: