The Atlas Gourmet

This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900″s.
As a child around 1920’s or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.

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This is a cheesecake that I have been making for over 20 years if you follow the recipe to the “T” you won’t have any problem, it is 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 butter or margarine melted
2 pounds cream cheese
1cup sugar
8 ounces sour cream
2 eggs
1cup flour
¾ cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
½ cup small chocolate chips

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