How To make Bulls Eye Cheesecake Part 2
See part 1 To dark mixture, add instant coffee & through a fine strainer, the cocoa. Stir until coffee & cocoa haved issolved & 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 if you dip a knife into a deep pitcher of very hot water before making each cut. The hotter the water, the better. From theservs@gate.net (Thomas E. Haug) -----
How To make Bulls Eye Cheesecake Part 2's Videos
Cheesecakes for Christmas: Passionate Love
Restaurateur Catherine Lau demonstrates how to make passionfruit mousse cheesecake during a workshop at Signature Kitchen organised by Flavours.
Biscuit Base:
125g butter
200g digestive biscuits, finely crushed
50g cornflakes, finely crushed
25g brown sugar
25g cocoa powder
30g almond flakes, toasted and lightly crushed
Cream Cheese Layer:
450ml whipping cream mixed with 30ml lemon juice, let stand 10 minutes (or use 500g sour cream)
20g icing sugar
18g gelatin powder, dissolved in 90ml water over a pan of simmering water for 10 minutes
150g passion fruit pulp, mixed with 15g caster sugar
500g cream cheese at room temperature, chopped
5g lemon zest or the zest of 1 lemon
120g castor sugar
Passion Fruit Jelly Topping:
15g gelatin powder
80g castor sugar
400ml water
1 teaspoon lemon juice
75g passion fruit pulp
2 drops lemon yellow food colouring
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Hey Foodies! This No-Bake Mousse-like Calamansi Matcha Cheesecake will surely put a smile on your face. It's refreshingly rich and I love how the bitter notes of matcha calms down the tangy flavor of Calamansi. The yogurt and Calamansi really goes well with the richness of this cheesecake. ????
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