Comments on: Hit the bull’s-eye

By: serena

serena — Tue, 01 May 2007 17:03:53 +0000

hi lori!

thank you for this great recipe for a cheesecake – i made it twice already and it’s really delicious :9

there’s only one thing with my cheesecake:
while baking the cake rises a little (or rather quite a lot since i didn’t expect it to rise at all), which was absolutely fine (no cracks or whatsoever). ’cause the cake was a little dry the first time (50mins of baking), i finshed baking after 45mins this time and left it in the oven for another 60mins before taking it out.
unfortunately the cake – like the first time too – deflated completely! (;_;) when looking at your pictures you don’t seem to have the same problem… what went wrong here? can you give me clue?
also the consistence of the “cheese” wasn’t really “creamy” either but rather “moist and a little crumbly”… (i don’t know if this has to be like this and i don’t mind since german cheesecake are quite similar in consistence)
aside from that, it was still very yummy. especially the chocolate version

By: YinYin

YinYin — Wed, 05 Jul 2006 14:31:00 +0000

Hi! Lori. It looks beautiful. You’re really a genius.
Today, I have tried out the cheesecake but I have failed of making the ‘bull’s eye’. Can you tell me how you make it or any photos?
Thanks a lot.

By: Su-Yin

Su-Yin — Tue, 27 Jun 2006 06:08:00 +0000

Hey Lori, I followed a link from Nic at Baking Sheet and absolutely love your Bullseye cheesecake. Just thought I’d share with you what I’ve done. THanks for the inspiration. I’ve added you to my lsit of favourites btw
cheers
http://cookingismypassion.blogspot.com/2006/06/bulls-eye-cupcakes.html

By: DeLoReSs

DeLoReSs — Mon, 19 Dec 2005 22:47:00 +0000

superb! Lori.. how do u do the bull’seye effect?? i’m still figuring it out..

By: latifa

latifa — Sat, 13 Aug 2005 07:09:00 +0000

Good job Lori. Now i can believe why people ask you to bake them a cheesecake.

By: mel

mel — Tue, 09 Aug 2005 10:10:00 +0000

WOW now I’m craving for cheesecake!!!

By: wysgal

wysgal — Mon, 08 Aug 2005 08:14:00 +0000

I’m feeling a little baking-challenged these days and can’t fully understand how you got the batter to behave and form circles on the surface of the cake — didn’t it all just sink to the bottom? Or is it stiff enough to stick to the sides of the pan?

By: Anonymous

Anonymous — Mon, 08 Aug 2005 03:43:00 +0000

The taste is even better than it looks! I was at the baptismal party and that cake went fast!

By: coconutalk

coconutalk — Mon, 08 Aug 2005 01:35:00 +0000

ang galeng!!! you know what, thats the exact same thing that happens when you pour paint into a mixing dish and pour another color in.it makes those circles.

wow, now im hungry again.

By: joey

joey — Sun, 07 Aug 2005 17:16:00 +0000

That looks incredible! I too am wondering about the technique…you just pour it in alternately? The circles are so orderly!