How To make Bulls Eye Cheesecake(Kh)
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.
How To make Bulls Eye Cheesecake(Kh)'s Videos
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Mini Cheesecakes
Cheesecakes sind ja eine feine Sache, wenn auch ziemlich kalorienreich.
Der Boden ist meist eine Mischung aus Zucker und Fett, die Creme wiederum eine ordentliche Fettbombe.
Ab und an kann man sich das ja gönnen :)
Im Video habe ich 2 gesunde Alternativen zusammengestellt um den Cheesecake Hunger zu stillen.
Wer noch mehr Kcal sparen will kann auch den Boden weglassen und zieht bei den unten angeführten Nährwerten nochmal 90 kcal ab.
Hat man keine Vollkornkekse bei der Hand, greift man zu Haferflocken.
Bei der Creme kommt es auf die Vorliebe an, wie cremig ein Cheesecake sein soll.
Mit Topfen allein werden sie eher luftig und leicht. Cremiger werden sie durch die Zugabe von Frischkäse. Hier empfehle ich eine halb/halb Mischung.
Zutaten für 4 Gläschen:
50 g Datteln
45 g Vollkornkekse
250 g Topfen
1/2 P Gelatine (oder anderes Geliermittel)
50 g Birkenzucker (Staubzucker)
(oder anderer Süßstoff/Zucker)
100 ml Mandelmilch ungesüßt
30 g Schokodrops zuckerfrei
Matchapulver nach Geschmack
Nährwerte (Rezept laut Video):
Matcha Cheesecake
ca. 175 kcal
21g KH, 3g F, 10g P
Weiße Schokolade
ca. 250 kcal
23 KH, 10 g F, 10 g P
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