Bulls Eye Cheesecake
Source of Recipe
TNT Recipeletter
List of Ingredients
Batter
4 packages (8 ounces each) cream cheese, at room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
4 eggs
2/3 cup granulated sugar
2/3 cup dark brown sugar, firmly packed
1 teaspoon powdered (not granular) instant coffee
2 teaspoons unsweetened cocoa powder
Vegetable oil spray
About 1/4 cup graham cracker crumbs
Recipe
Adjust a rack up from the bottom of the oven; preheat to 350 degrees.
Butter a round, 9x2-inch or 8x3-inch pan, including the inside of the
rim.
In the large bowl of an electric mixer, beat the cheese until soft
and smooth. Beat in the sour cream, then the vanilla and almond
extracts and the salt, then the eggs, one at a time, scraping the
bowl and beating after each addition until incorporated. You will
have about 6 cups of batter.
Place half the batter in another bowl. Add the granulated sugar to
one bowl and the brown sugar to the other. With a rubber spatula for
each bowl, stir for about a minute until the sugar has dissolved and
the mixture has thinned.
To the dark mixture, add the coffee and, through a fine strainer, the
cocoa. Stir until they have dissolved and there are no visible
specks.
Spray the bottom of the buttered pan with vegetable oil. You will
have a scant 4 cups of each mixture. Pour a scant cup of one (it
doesn't matter which) directly into the middle of the pan; it will
spread to cover the bottom. Pour a scant cup of the other mixture
directly into the middle of the first; it will spread out, too.
Repeat, alternating colors, with the remaining batter (for a total of
4 additions of each mixture). You will see the bull's-eye pattern
form.
Put a large pan (such as a roasting pan) in the oven. Handling the
cake pan very carefully in order not to disturb the design, place it
in the large pan. Pour hot water into the large pan to about half the
depth of the cake pan. Bake for 1-1/2 hours.
Set the cake on a rack to cool. (The top, which rises during baking,
will sink to its original level.) Let it stand 3 hours at room
temperature before unmolding.
Cover the top of the cake pan with plastic wrap and then a plate.
Hold the cake pan and plate firmly together and turn them over.
Remove the pan. Sprinkle the crumbs over the cake.
Cover the cake with a serving plate and carefully turn it over again,
leaving the cake right side up. (Don't press down on the cake; it is
still soft.) Refrigerate to chill thoroughly. For the neatest slices,
put the cake in the freezer for 4 or 5 hours before cutting and wipe
the knife blade after each cut.
Makes 10 servings, each with 456 calories and 35 grams of fat (69
percent of calories from fat).
|
|
member logon
