Bulls Eye Cheesecake(Kh)

* Exported from MasterCook *

BULLS EYE CHEESECAKE (KH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 oz Cream cheese, room
Temperature
1/4 c Sour cream
1 t Vanilla
1/4 ts Almond extract
1/4 ts Salt
4 lg Eggs
2/3 c Sugar
2/3 c Dark brown sugar
1 t Powdered (not granulated)
Instant coffee
2 ts Unsweetened cocoa powder
1/4 c Graham cracker crumbs

Adjust rack 1/3 up from bottom of oven & preheat to
350 Carefully butter 8x3" cheesecake pan all the way
up to the rim & including inside rim itself or cake
will stick to rim as it rises & will therefore not
rise evenly. Will also need a large pan (for hot
water) to place cake pan in while baking; the larger
pan must not be as deep as the cheesecake pan, & it
must be wide enough so it will not touch the sides of
cake pan. Set aside. In large bowl of electric mixer
beat cheese until soft & smooth, frequently scraping
sides of bowl with rubber spatula & beaters themselves
with finger to be sure cheese is uniformly smooth.
Beat in sour cream, then vanilla & almond extracts,
salt & then eggs, one at a time, scraping bowl
occasionally & beating after each addition until
incorporated. Remove bowl from mixer. You will have 6
cups of mixture. Place half (3 cups) in another bowl
that is large enough to allow you to stir in it. Add
sugar to one bowl & brown sugar to the other. With
rubber spatula for each bowl stir ingredients for 1
minute until sugar has dissolved & mixtures have
thinned out.

To dark mixture, add instant coffee & through a fine
strainer, the cocoa. Stir until coffee & cocoa have
dissolved & there are no visible specks of either. Now
to form design. You have a scant 4 cups of each
mixture. The two will be placed alternately in pan.
Each segment will be scant 1 cup of mixture. Use two 1
cup glass measuring cups, one for the dark & one for
the light. It does not matter which color you use
first. Pour either directly into middle of the
prepared pan. It will spread out by itself to cover
bottom of pan. Then pour same of the other mixture
directly into middle of the first. This will spread
out by itself also. Then use first color again, right
in the middle. Continue until you have used all of
both batters or four additions of each mixture. Now,
handle pan very carefully in order not to disturb
design. Place cake pan in larger pan & pour hot water
into larger pan about 1 1/2" deep. If the larger pan
is aluminum add about 1 tsp. cream of tartar to hot
water to keep pan for discoloring. Carefully transfer
to oven & bake 1 1/2 hours. Then remove cake pan from
hot water & set aside to cool. During baking the top
of the cake will darken to a rich honey color & will
rise up to & sometimes above the top of the pan;
during cooling it will sink down to its original
level. When bottom of cake has reached room
temperature the cake is ready to be unmolded. Dip
bottom of pan in wide fry pan of boiling water for
10-15 seconds before unmolding. After dipping bottom
of pan in water, dry pan, cover it with flat plate or
board, carefully hold cake pan & board firmly together
& turn them over. If cake doesn't slip out of pan
easily, bang pan & platter or board against work
surface. Remove pan. Sprinkle crumbs over cake ( this
will become bottom & crumbs will keep it from sticking
to plate) cover with serving plate, turn it all over
again, leaving cake right side up. Refrigerate. Will
slice best of you dip a knife into a deep pitcher of
very hot water before making each cut. The hotter the
water, the better.



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