This is a cheesecake that I have been making for over 20 years if you follow the recipe to the T you wont have any issue, it’s also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter melted
2 pounds cream cheese
8 ounces sour cream
Cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
Cup little chocolate chips
At a 5 quart mixing bowl put 2 pounds of cream cheese and one cup granulated sugar and blend on low speed until cream cheese is softened and smooth, put in bowl 8 ounces sour cream and continue mixing until well mixed, at this time add two eggs, blend for two minutes then add 1 cup flour, also 3/4 cup heavy whipping cream, mix on second rate until your cheesecake batter is smooth and creamy. Currently your cheesecake mixture should be fluffy like ice cream since it comes out of this ice cream system.
Insert the candied fruit, raisins, walnuts, walnut apple, chocolate chips, then fold everything together.
Prepare your 10 inch x 2 inches spring form panin a big bowl place your graham cracker crumbs and 2 tablespoons sugarand your melted margarine or butter, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a bit softened butter so the crumbs have something to hold to, put the crumbs on the sides and underside of the pan.
Nowadays you add gradually to the pan that the cheesecake mixture as not to disturb the grinds too much, today you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides should really be 5 to 5-1/4 pounds in case you have some batter leftover just chill it, place some whip cream on it and enjoy.
Preheat your oven to 275 degrees and not more, as soon as your oven is warm place the cheesecake inside and bake for 55 minutes shut the oven off and let it in there for 3 minutes at the conclusion of this time you ought to have the most exquisite cheesecake you ever seen, let the cheesecake in the table for 1 1/2 hours then put it in the refrigerator for about 2-3 hours. Remove it from the pan and revel in.
Before serving sprinkle some red and green edible glitter that you can buy at any store that has decorating supplies.