Wednesday, August 19, 2009

Bull's Eye~

I had to Google to see where I had found this WONDERFUL recipe and had printed it up way back when..

It was Here

I am so glad I kept it..Made it for my daughter's birthday last night..and Jacques says it's now his favorite!

Bulls Eye Cheesecake Recipe
32 oz cream cheese
1/4 c sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
4 eggs
2/3 c granulated sugar
2/3 c dark brown sugar, firmly packed
2 tsp instant coffee (powder, not granulated)
3 tsp unsweetened cocoa powder
1/4 c graham cracker crumbs
1. Adjust rack 1/3 up from the bottom of the oven and preheat oven to 325 degrees. Carefully butter an 8 inch springform cheesecake pan all the way up to the rim and including the inside of the rim itself. You will need a larger pan to use as a water bath while baking. Wrap the bottom of the pan with one large piece of foil. Make sure the foil comes at least 2 inches up the sides of the pan to avoid water getting into the cheesecake.
2. In the bowl of an electric mixer, beat the cheese until it is soft and smooth, frequently scraping the sides of the bowl (with a rubber spatula) and the beaters themselves to be sure the cheese is uniformly smooth. Beat in the sour cream, then the vanilla and almond extracts, and the salt, then the eggs, one at a time. Keep scraping bowl occasionally and beat after each addition until it is incorporated.
3. Remove the bowl from the mixer. You will have about 6 cups of the mixture. Place half of it (3 cups) in another bowl that is large enough to allow you to stir in it. Add the granulated sugar to one bowl, and the brown sugar to the other bowl, stirring with a rubber spatula until incorporated and the mixtures have thinned out.
4. Remove about 1/2 c of the brown sugar mixture and add the cocoa and powdered coffee. Stir well to dissolve the powders. Add this mixture back to the brown sugar bowl and stir well.
5. Now you will have about 4 c of each mixture. The two mixtures will be placed alternately in the pan to create the design. Each segment will be about 1 cup of mixture. I use two 1-cup measuring cups, one for the dark, and one for the light mixture.
6. It doesn’t matter which color goes first. Pour one cup of one mixture into the center of the pan. It will spread by itself to cover the bottom of the pan. Then pour one cup of the other mixture directly into the middle of the first mixture. (That will spread out too.) Now pour one cup of the first mixture in the center. Keep continuing until all of the batter is used, four additions of each mixture.
7. Now handle the pan very carefully in order not to disturb the design. Place the cheesecake pan in the larger pan and place in the preheated oven. Carefully, pour enough hot water in the larger pan to come 1 1/2 inches up the sides of the cheesecake pan. Bake for 1 1/2 hours.
8. Remove the cake pan from the hot water and set aside to cool at room temperature. When cooled, cover the pan with plastic wrap and then refrigerate for several hours (the longer the better, at least 8 hours.) Remove the springform sides and place a flat plate or large plastic cutting board on top of the cheesecake. Carefully flip the cheesecake and remove the bottom of the springform pan.
9. Sprinkle the graham cracker crumbs over the bottom of the cake. This will keep the cake from sticking to the plate. Cover with your serving plate and flip again, leaving the cake right side up. Dip your knife in hot water before making each cut.
Makes about 10 servings

The beautiful photos on the blog helped attract my cheesecake attention:)

Thanks ! Il est très bon!


  1. I know that J loves his desserts, and if this is his favorite, I must make it :-) Not sure if I ever told you, but we loved our vacation in Quebec City and Montreal. And the French flair :-) I wish we had time for that wonderful lavender field that you shared.

  2. Happy birthday to your daughter! Ooooh! You did beautiful!! This is like the famous Zebra Cake in cheesecake form, no? It's such a statement on the dinner table :) The cheesecake looks very light! I'm not surprised why it's now your husband's favourite!

  3. This is absolutely stunning! If it didn't look like it tasted fabulous, creamy and good I'd just want to stare at it all day. Wow! Wonderful!

  4. Debbie..we are glad you liked QC..I hope to go again w/ my childhood friend and her husband for a weekend next yr if they are not in Europe.Enjoy the cake,it really is good.

    LT..I will have to google the zebra:)
    Meanwhile did I tell you your Cognac Crostinis are so yummy?

  5. Il est superbe... je vais essayer de bien tout comprendre et je vais le refaire!

  6. me ferait plaisir .. de traduire ce que vous ne comprenez pas....

  7. It was a delicious Birthday Cake - thanks again Nana :)

  8. Happy Birthday to your daughter...your ethereal pics make the cheesecake seem so light, that I'm sure there are no calories in it ;-)

    Thanks for the beautiful daughter's birthday is Monday and cheesecake is a favorite B-day cake of hers. She's out of the country, so we'll have to make a symbolic cake this year! We'll keep this one in our pocket.

  9. M. this looks like the most beautiful cake!
    Of course now I must go and buy an 8 inch springform pan! I must have every size but!
    My boys will love this...I will make it before Sam leaves for school!

  10. well j ain't no dummy... omg i want that for breakfast, which says tons since i have a 2 pound box of see's waiting for me!

  11. M, you're always right on target...;-)

    I made a plain cheesecake last week, completely forgetting about the striped technique. But, there's always next time. Or rather, I'll be making this very soon. Next time sounds so far away.

  12. I've never seen anything like this! But now that I have I certainly won't forget - it's beautiful and I can't wait to try it.
    Fabulous photos once again!

  13. I don't think I've ever seen a prettier cheesecake. And as always you've photographed it perfectly!

    C'est beau!!!

    I'm so happy it was a perfect celebration. xo

  14. de toute beauté ! tes photos sont superbes !
    je publie tes brioches au yogourt demain :)

  15. This is absolutely gorgeous. But then everything I find here is absolutely gorgeous--they just don't all involve chocolate!

  16. Just gorgeous! Looks like a zebra cake too. You should submit this recipe to!

  17. The cake looks beautiful. I may just have to try it out for a friends bday that is coming up. Thanks.

  18. I can't believe how perfect that comes out!

  19. I have to tell you all I never expected it to be so ..ok:)

    Try it..u will see:) It's pour..pour..pour and pour and I think I poured more:)And it worked anyways!

    Next time I would know what to expect:)and be a bit more careful..It's a fun cake to make..and the reward is the taste.
    Thank you..

    Really I hope you make this cake and I am grateful to the person that posted it..It wasn't my invention! This is the class in school I never went to:)Never had the choice~or opportunity and maybe not even the thought or wish or desire all those yrs ago..
    Now I do:)

  20. This is so beautiful...yes like little teochew said its very like the zebra cake except thats even better because its cheese!! I am so craving it now....happy birthday to your daugter. this will be my next cheese cake for the next birthday in september. there are 2 in september!!Tq for sharing.:))

  21. That is just beautiful!
    And I am sure the celebration was too!
    You find the neatest things to make, and you run with it...I am a turtle!

  22. Une vraie merveille que je vais faire pour mes gloutons, je te tiens au courant,merci

  23. Je sens que ça pourrait devenir un de mes favoris aussi ... ;o)

  24. This is a gorgeous way to make a cheesecake. I love the vertical layers and your photos are great!

  25. Happy Birthday to another one of your beautiful family!

  26. What a beautiful cake for a special occasion! It looks perfect and you hit the target beautifully :)

    We have a birthday celebration coming soon also. Like mother, like soon-to-be child :)