Cake Ambition's chocolate polka dot cheesecake - Dallas News | myFOXdfw.com

Cake Ambition's chocolate polka dot cheesecake

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Get this recipe courtesy of Jessica Bouren from Cake Ambition. Learn more at www.cakeambition.com.

Crust:
1 1/2 cup cookie crumbs
1/3 cup melted margarine
1/2 cup sugar

Filling:
4 (8 oz.) packages cream cheese, softened
5 egss
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
2 oz dark chocolate, melted
 
Preparation:
Preheat oven to 300°F. Place a large pan filled with 1/2 inch water in oven.

Make crust:
Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto the  bottom of a 9-inch springform pan lined with parchment. Bake crust for 10 min and set aside.

Make filling:
Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Reserve 1/2 cup of batter and set aside for dots. Pour filling into crust.

Dots:
Melt the 2 oz of dark chocolate in a bowl placed over a pot of simmering water.  Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.  To make the dots you will need a pastry bag fitted with a round tip.  Fill the pastry bag with the chocolate cheesecake mixture.  Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot.  Place dots all over the cheesecake until the chocolate mixture is used up.  

Bake:
Wrap a large piece of foil around bottom of springform pan or put springform pan in slightly larger baking pan (so water doesn't leak in).  Place cheesecake into preheated water bath. Bake for 1.5-2 hours at 300°F and bake until the top is slightly golden brown or until the middle is set and doesn't jiggle a lot. Let cool over night in fridge and serve!

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