As for the cheesecake, I think I personally prefer the original New York cheesecake. However, this cheesecake is a lot easier to make than a New York cheesecake. The hardest part of making this cheesecake was creating the bull's eye effect. Here's the recipe:
Bull’s eye Cheesecake
from Dessert Comes First
2 cups crushed graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or butter, melted
2-8-oz.packages cream cheese, softened
1-15oz can sweetened condensed milk
2 tsp lemon juice
4 oz of semisweet chocolate
1. Preheat oven to 300ºF.
2. Combine crumbs, sugar and margarine; press firmly on bottom of 8-inch springform pan. Bake for 10 minutes. Set aside.
3. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice. Mix well.
4. Divide batter in half between two bowls. Melt the chocolate using a double boiler method and mix it with one of the batters.
5. Pour the batter one cup at a time in the center of the pan, alternating between the plain batter and the chocolate batter. Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set. Cool 1 hour. Chill at least 4 hours to let flavors develop.
- To make the crust even, use the bottom of a measuring cup to press the crumbs into the pan.
- Bake the cheesecake until the temperature of the cheesecake reaches 150 degrees. Any higher and the cheesecake will crack.
- When the cheesecake is finished baking, run a paring knife around the edge of the pan. Then return the cheesecake to the oven to let it cool slowly.
- If for some reason your cheesecake does have a crack, there's an easy fix!! Put your cheesecake in the fridge until it's set. Using a warm knife, carefully bind the cracks together.