by Lori Baltazar
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.
>
I never knew such a cheesecake existed. How do you pour the batters into proper circles without overlap? It sure looks fabulous.
Good lord, Lori. That is one outstanding looking cheesecake! I’m trying it!
I’m kinda wondering about the technique as mika is.
it looks perfect.ü
That looks incredible! I too am wondering about the technique…you just pour it in alternately? The circles are so orderly!
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.
The taste is even better than it looks! I was at the baptismal party and that cake went fast!
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?
WOW now I’m craving for cheesecake!!!
Good job Lori. Now i can believe why people ask you to bake them a cheesecake.
superb! Lori.. how do u do the bull’seye effect?? i’m still figuring it out..
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
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.
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