Eye of Sauron Cheesecake

75 mins
Serves 8
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Directions

  1. 1Preheat oven to 375°F. Mix crust ingredients (1½ cups graham cracker crumbs, 5 tbsp melted unsalted butter, 2 tbsp sugar, ⅛ tsp salt), press into a springform pan, and bake for 10 minutes.
  2. 2Preheat oven to 375°F. Mix crust ingredients (1½ cups graham cracker crumbs, 5 tbsp melted unsalted butter, 2 tbsp sugar, ⅛ tsp salt), press into a springform pan, and bake for 10 minutes.
  3. 3Preheat oven to 375°F. Mix crust ingredients (1½ cups graham cracker crumbs, 5 tbsp melted unsalted butter, 2 tbsp sugar, ⅛ tsp salt), press into a springform pan, and bake for 10 minutes.
  4. 4Reduce oven temperature to 325°F. Beat cream cheese and 2 cups of sugar until smooth. Add 3 tsp of vanilla extract and 4 large eggs one at a time, mixing well after each addition.
  5. 5Reduce oven temperature to 325°F. Beat cream cheese and 2 cups of sugar until smooth. Add 3 tsp of vanilla extract and 4 large eggs one at a time, mixing well after each addition.
  6. 6Reduce oven temperature to 325°F. Beat cream cheese and 2 cups of sugar until smooth. Add 3 tsp of vanilla extract and 4 large eggs one at a time, mixing well after each addition.
  7. 7Wrap the springform pan in heavy-duty foil, place it in a water bath, and bake for 1 hour at 325°F. The center should still jiggle.
  8. 8Wrap the springform pan in heavy-duty foil, place it in a water bath, and bake for 1 hour at 325°F. The center should still jiggle.
  9. 9Wrap the springform pan in heavy-duty foil, place it in a water bath, and bake for 1 hour at 325°F. The center should still jiggle.
  10. 10Let the cheesecake cool completely.
  11. 11Let the cheesecake cool completely.
  12. 12Let the cheesecake cool completely.
  13. 13Spread 1 (10 oz) jar of apricot preserves in an oval shape over the cooled cheesecake.
  14. 14Spread 1 (10 oz) jar of apricot preserves in an oval shape over the cooled cheesecake.
  15. 15Spread 1 (10 oz) jar of apricot preserves in an oval shape over the cooled cheesecake.
  16. 16Add ½ (10 oz) jar of strawberry preserves around the apricot preserves.
  17. 17Add ½ (10 oz) jar of strawberry preserves around the apricot preserves.
  18. 18Add ½ (10 oz) jar of strawberry preserves around the apricot preserves.
  19. 19Mix ¼ (10 oz) jar of blackberry preserves with a few drops of black food coloring and use it to create the pupil in the center of the eye.
  20. 20Mix ¼ (10 oz) jar of blackberry preserves with a few drops of black food coloring and use it to create the pupil in the center of the eye.
  21. 21Mix ¼ (10 oz) jar of blackberry preserves with a few drops of black food coloring and use it to create the pupil in the center of the eye.
  22. 22Chill the cheesecake thoroughly before serving.
  23. 23Chill the cheesecake thoroughly before serving.
  24. 24Chill the cheesecake thoroughly before serving.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 5 tbsp unsalted butter, melted
  • 5 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 32 oz cream cheese
  • 32 oz cream cheese
  • 32 oz cream cheese
  • 2 cups sugar
  • 2 cups sugar
  • 2 cups sugar
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 1 10 oz jar apricot preserves
  • 1 10 oz jar apricot preserves
  • 1 10 oz jar apricot preserves
  • 0.5 10 oz jar strawberry preserves
  • 0.5 10 oz jar strawberry preserves
  • 0.5 10 oz jar strawberry preserves
  • 0.25 10 oz jar blackberry preserves
  • 0.25 10 oz jar blackberry preserves
  • 0.25 10 oz jar blackberry preserves
  • 2 drops black food coloring
  • 2 drops black food coloring
  • 2 drops black food coloring

Equipment

mortar and pestlehand mixerspringform panaluminum foilovenwooden spoon