32 oz cream cheese, room
1 temperature
1/4 cup sour cream
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt
4 large eggs
2/3 cup sugar
2/3 cup dark brown sugar
1 tsp powdered (not granulated)
1 instant coffee
2 tsp unsweetened cocoa powder
1/4 cup graham cracker crumbs
Directions
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.
Servings: 1 servings
Bulls Eye Cheesecake (Kh) Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Recipes as a concept can be found way back into the distant past, in truth as far back as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the ancient cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like coriander, basil and rosemary. These new spices and herbs led to a surge in books on cookery, many of which are kept safe in private cookery archives. During the following few hundred years, the powerful families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. Even so, it was during the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the 1900s, recipe books are highly popular mostly as a result of better eduction, people having increased spare time and being a little richer. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Bulls Eye Cheesecake (Kh) recipe.
