Cheese Cake


Photo: flickr user Joshua Rappeneker
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Ingredients

cup WATER
2 tablespoons ORANGE RIND
tablespoon LEMON RIND
2 pounds BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoons MILK, DRY NON-FAT L HEAT
cup ORANGES FRESH
cup LEMON FRESH
3 pounds COOKIE SUGAR 10 OZ #10
1 cup FLOUR GEN PURPOSE 10LB
3 pounds SUGAR, GRANULATED 10 LB
pound SUGAR, GRANULATED 10 LB
2 tablespoons IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

Preparation

1
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
2
COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
3
BLEND THOROUGHLY.
4
MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
5
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.
6
COOL; SET ASIDE FOR USE IN STEP 8.
7
PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.
8
COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.
9
ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.
10
ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.
11
COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNITL WELL BLENDED.
12
SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.
13
BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM.
14
REFRIGERATE UNTIL READY TO SERVE.
15
CUT 6 BY 9.
16
NOTE:
17
IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.
18
NOTE:
19
IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.
20
NOTE:
21
IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.
22
NOTE:
23
GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.
24
SERVING SIZE: 1/8 PIE

Tools

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Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 12:56pm

Creator:

Anonymous

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