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
Written cooking instructions as an idea can be found far back into history, certainly as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some that we all recognise for example basil, rue and parsley. As our culinary historical trip moves to more modern times there were some interesting books published in the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is popular today, but rather recipes for the types of food on the menus of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on food, many of which are now in private libraries. Over the next few centuries, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are greatly in demand as a result of more people being able to read, people having more leisure time and having more money to spend. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Bulls Eye Cheesecake (Kh) recipe.
