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Christmas Cheesecake
This is a cheesecake that I have been making for over 20 years
if you follow the recipe to the tee you won't have any problem,
it is also colorful as well as the most lucious piece of pastry
that you ever put in your mouth.
1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3
tablespoons butter ir margarine melted 2 pounds cream cheese 1
cup sugar 8 ounces sour cream 2 eggs 1 cup flour 3/4 cup heavy
whipping cream 2 cup in total chopped candied cherries, red and
green raisins, walnuts, candied pineapple 1/2 cup small
chocolate chips
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1
cup granulated sugar and mix on low speed until cream cheese is
softened and smooth, place in bowl 8 ounces sour cream and
continue mixing until well blended, at this time add 2 eggs, mix
for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping
cream, mix on second speed until your cheesecake batter is
smooth and creamy. At this time your cheesecake mixture should
be fluffy like ice cream as it comes out of the ice cream
machine. Add the candied fruit, raisins, walnuts, pineapple,
chocolate chips, fold everything together.
Prepair your 10 inch x 2 inches springform pan, in a large bowl
place your graham cracker crumbs and 2 tablespoons sugar, and
your melted butter or margarine, then with a wire whisk, whisk
them together until well combined, brush onto the sides of your
springform pan a little softened butter so the crumbs have
something to hold to, place the crumbs on the sides and bottom
of the pan. Now you add slowly to the pan your cheesecake mix as
not to disturb the crumbs too much, now you should have a full
pan. The total weight of the cheesecake with the crumbs on the
sides should be 5 to 5-1/4 pounds if you have some batter
leftover just chill it, put some whip cream on it and enjoy.
Preheat your oven to 275 degrees and not more, when your oven is
hot place the cheesecake in it and bake for 55 minutes then shut
off the oven and let it in there for 3 hours, at the end of this
time you should have the most beautiful cheesecake you ever
seen, let the cheesecake on the table for 1 1/2 hours then place
it in the refrigerator for about 2-3 hours. Now remove it from
the pan and enjoy.
Before serving sprinkle some red and green edible glitter that
you can purchase at any store that has cake decorating supplies.
About the author:
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
NOTE You are welcome to reprint this article online as long as
it remains complete and unaltered (including the about the
author info at the end), Please a send a copy of your reprint to
pastrie@verizon.net
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christmas and new year celebration |
Author
David Gabbitas |
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