Bulls Eye Cheesecake

Title:
Bulls Eye Cheesecake

Yield:
1 Servings

Categories:
Cheesecake




Ingredients:





    32 oz Cream cheese, room


          Temperature


   1/4 c  Sour cream


     1 ts Vanilla


   1/4 ts Almond extract


   1/4 ts Salt


     4 lg Eggs


   2/3 c  Sugar


   2/3 c  Dark brown sugar


     1 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini