Cheese Cake with Strawber
INGREDIENTS:
1 1/2 c WATER
2 tb ORANGE RIND
1 1/3 tb LEMON RIND
2 lb BUTTER PRINT SURE
24 EGGS SHELL
1 1/2 qt SOUR CREAM 12 OZ
6 tb MILK; DRY NON-FAT L HEAT
10 lb -
1/4 c ORANGES FRESH
1/4 c LEMON FRESH
3 lb COOKIE SUGAR 10 OZ #10
1 c FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3/4 lb SUGAR; GRANULATED 10 LB
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
1 1/2 c WATER
2 tb ORANGE RIND
1 1/3 tb LEMON RIND
2 lb BUTTER PRINT SURE
24 EGGS SHELL
1 1/2 qt SOUR CREAM 12 OZ
6 tb MILK; DRY NON-FAT L HEAT
10 lb -
1/4 c ORANGES FRESH
1/4 c LEMON FRESH
3 lb COOKIE SUGAR 10 OZ #10
1 c FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3/4 lb SUGAR; GRANULATED 10 LB
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL, BLEND THOROUGHLY.
2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES. COOL; SET ASIDE FOR USE IN STEP 8.
3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.
4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.
5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.
6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.
7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.
8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.
9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. 10 USE SOUR CREAM; SPREAD A THIN LAYER (3 CUPS) OVER EACH BAKED CHEESE CAKE, GRANULATED SUGAR MAY BE ADDED TO SOUR CREAM. BAKE 5 MINUTES IN A 400 F OVEN.
10. REFRIGERATE UNTIL READY TO SERVE.
11. CUT 6 BY 9. FOR CHEESECAKE PIE, SPREAD ABOUT 3/4 CUP MIXTURE OVER EACH PIE.
NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.
NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.
NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.
NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.
Recipe Number: G03506
SERVING SIZE: 1 PIECE
1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL, BLEND THOROUGHLY.
2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES. COOL; SET ASIDE FOR USE IN STEP 8.
3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.
4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.
5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.
6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.
7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.
8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.
9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. 10 USE SOUR CREAM; SPREAD A THIN LAYER (3 CUPS) OVER EACH BAKED CHEESE CAKE, GRANULATED SUGAR MAY BE ADDED TO SOUR CREAM. BAKE 5 MINUTES IN A 400 F OVEN.
10. REFRIGERATE UNTIL READY TO SERVE.
11. CUT 6 BY 9. FOR CHEESECAKE PIE, SPREAD ABOUT 3/4 CUP MIXTURE OVER EACH PIE.
NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.
NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.
NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.
NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.
Recipe Number: G03506
SERVING SIZE: 1 PIECE