*  Exported from  MasterCook  *
 
                         BULLS EYE CHEESECAKE (KH)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   32       oz           Cream cheese, room
                         Temperature
      1/4   c            Sour cream
    1       t            Vanilla
      1/4   ts           Almond extract
      1/4   ts           Salt
    4       lg           Eggs
      2/3   c            Sugar
      2/3   c            Dark brown sugar
    1       t            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.
  
 
 
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