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
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 keep on 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 smooth and creamy.
Currently your cheesecake combination must be fluffy like ice cream since it happens of the ice cream machine. Ready your 10-inch x 2 inches spring form pan, in-a big bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then using a wire whisk, whisk them together until well combined, wash onto the sides of your spring form pan a little melted butter so the crumbs have something to put up to, place the crumbs on the sides and bottom of the pan. Now you add slowly towards the pan your cheesecake as not to interrupt the flakes too much, now you needs to have a complete pan.
Preheat your oven to 275 degrease and not more, when your oven is warm place the cake 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 must have the most wonderful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the freezer for about 2-3 hours. Now eliminate it from the pot and enjoy. You can top it with anything on this cheesecake you like cherries, blueberries, strawberries and so on.
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