1 1 / 4 cups graham cracker crumbs2 tbsp sugar3 tablespoons butter or margarine melted2 pounds cream cheese1 cup sugar8 ounce sour cream1 / 4 cup cocoa2 eggs1 cup flour3 / 4 cup heavy whipping cream.
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup sugar and mix at low speed until cream cheese softened and smooth, pour into the 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, 1 / 4 cup cocoa and 3 / 4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this point you cheesecake mixture should be fluffy like ice when it comes out of the ice machine. Prepare your 10 inch x 2 inches spring form pan in a large bowl place graham cracker crumbs and 2 tablespoons sugar and melted your butter or margarine, then with a wire whisk, whisk together till well combined, brush on the sides of your spring form pan a little softened butter, then crumbs have something to hold on, put the crumbs on the sides and bottom of the pan. Now add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you must have a full pot.
Preheat your oven to 275 degrease rather more when oven is hot place the cake in it and bake for 55 minutes, then turn off the stove and leave it there for 3 hours at the end of this time, you need most beautiful cheesecake You ever seen, let the cake on the table for 1 1 / 2 hours then place it in the fridge for 2-3 hours. Now remove it from the pan and enjoy. You can make a coconut pecan topping on it if you like.
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