This is another variation on my cheesecake that I do when I’m feeling playful. It’s called Bull’s-eye cheesecake. Separate batters of chocolate and vanilla are poured alternately into the crust until concentric circles of brown and white are formed, thus a “bull’s eye.” When you cut into the cheesecake, the batters magically form into separate layers. Ah, the alchemy and magic of baking!
I made this recently for my nephew’s baptismal party. I was tired of my usual nut crust and I had no graham crackers in the house, so I made a malted milk crust. This is a simple short (meaning high proportion of fat to flour) crust that I added a half cup of malted milk powder to — think Maltesers in a crust. Of course you can use any kind of crust you want.
For those of you who have emailed me to say that you liked my cheesecake recipe, try it with this variation. It’s bound to get you ooh’s and aah’s. All you have to do is make the basic cheesecake batter. Divide that batter into two separate bowls, then melt 4 ozs. (4 squares) of bittersweet chocolate into one bowl of batter. Add 1 cup of each batter alternately into the prepared pie crust until all the batter is done, then proceed with the rest of the recipe.
Here, a bull’s-eye cheesecake from different angles.