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Bulls Eye Cheesecake- Part 1Recipe : Bulls Eye Cheesecake- Part 1
Procedure :
32 oz Cream cheese; room temp 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. SEE PART 2 ----- |
