Yield: 100 portions (2 pans)
Each Portion: 1 piece
Temperature: 350 F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Margarine or butter, melted | 1 lb 8 oz | 3 cups |
| Crackers, graham, crumbs | 3 lb | 3 qt |
| Sugar, granulated | 12 oz | 1-3/4 cups |
| Cheese, cream, softened, room temperature | 10 lb | 1-1/4 gal |
| Sugar, granulated | 3 lb | 6-3/4 cups |
| Flour, wheat, general purpose, sifted | 4 oz | 1 cup |
| Milk, nonfat, dry | 1-3/4 oz | 6-2/3 tbsp |
| Salt | 1/4 oz | 1 tsp |
| Eggs, whole, slightly beaten | 2 lb 6 oz | 4-1/2 cups (24 eggs) |
| Water | 12 oz | 1-1/2 cups |
| Juice, lemon | 2 oz | 1/4 cup |
| Juice, orange | 2 oz | 1/4 cup |
| Vanilla | 1 oz | 2 tbsp |
| Orange rind, grated | 5/12 oz | 2 tbsp |
| Lemon rind, grated | 5/18 oz | 1-1/3 tbsp |
- Combine margarine or butter, crumbs and sugar in mixer bowl. Blend thoroughly at low speed, about 1 minute.
- Press about 2 lb 9 oz (2qt) crumb mixture firmly into bottom of each pan. Bake 5 minutes. Cool; set aside for use in Step 8.
- Place cream cheese in mixer bowl. Whip at medium speed until fluffy, about 3 minutes.
- Combine sugar, flour, milk, and salt. Mix well.
- Add to cream cheese; whip at low speed until blended, about 2 minutes; whip at medium speed until smooth, about 1 minute.
- Add eggs; whip at low speed 30 seconds; whip at medium speed until smooth, about 1 minute.
- Combine water,lemon and orange juices, vanilla, orange and lemon rinds; add to cheese mixture. Whip atlow speed until well blended, about 2 minutes.
- Spread 8 lb 5 oz (about 5-1/4 qt) cheese filling evenly over crust in each pan.
- Bake 55 to 60 minutes or until firm and lightly browned.
- Refrigerate until ready to serve.
- Cut 6 by 9.
NOTE:
- In Step 1, grind graham crackers or crush on board with rolling pin.
- In Step 2, if convection oven is used, bake at 3 minutes on low fan, open vent at 325°F.
In Step 9, bake at 325°F. 25 to 30 minutes on low fan, open vent or until filling is firm and lightly browned. - In Step 7, 8 oz lemons A.P. (2 lemons) will yield 1/4 cup juice and 1-1/3 tbsp rind.
- In Step 7, 8 oz oranges A.P. (1 orange) will yield 1/4 cup juice and 2 tbsp rind.
VARIATIONS:
- CHEESE CAKE (CHEESE CAKE MIX): Follow Steps 1 and 2. Omit Steps 3 through 7.
Reconstitute 1 lb 4 oz (4-3/4 cups) nonfat dry milk in 11 lb (5-1/2 qt) cold water. Using wire whip at low speed, gradually add 8 lb (2-4 lb bg) Cheese Cake Mix. Mix 1 minute. Scrape down bowl; whip at medium speed 2 minutes. In Step 8, spread 10 lb (5-3/4 qt) filling over crust in each pan. Omit Step 9. In Step 10, chill 1 hour or until ready to serve. - CHEESE CAKE PIE (CHEESE CAKE MIX): Omit Steps 1 through 7. Reconstitute 1 lb 4 oz (4-3/4 cups) nonfat dry milk in 11 lb (5-1/2 qt) cold water. Using wire whip at low speed, gradually add 8 lb (2-4 lb bg) Cheese Cake Mix. Mix 1 minute. Scrape down bowl; whip at medium speed 2 minutes. In Step 8, use 4 lb 1 oz (13-9 inch) preformed graham cracker pie shells. Spread about 1 lb 8 oz (3-1/2 cups) cheese cake filling into each shell. Omit Step 9. In Step 10, chill 1 hour or until ready to serve. Cut 8 wedges per pie.
NOTE: If prepared shells are unavailable, follow Step 1. In Step 2, press 6-1/2 oz (1-1/4 cups) crumb mixture into bottom and sides of each pie pan. Bake 3 minutes or in 325°F. convection oven 2 minutes on low fan, open vent. Cool.
NOTE: If microwave-convection oven is used, use 4 half sheet pans (13 by 18 inches). Bake at 375°F. 1-1/2 minutes with 100% microwave power throughout. - CHEESE CAKE WITH BLUEBERRY TOPPING: Follow Steps 1 through 9. Use 8 lb 12 oz (3-3/4 qt – l-l/4-No. 10 cn) canned prepared blueberry pie filling. In Step 10, spread 4 lb 6 oz (7-1/2 cups) filling over each chilled cake.
- CHEESE CAKE WITH CHERRY TOPPING: Follow Steps 1 through 9. Use 8 lb 12 oz
(3-3/4 qt – l-l/4-No. 10 cn) canned prepared cherry pie filling. In Step 10, spread 4 lb 6 oz (7-1/2 cups) filling over each chilled cake. - CHEESE CAKE WITH CHERRY TOPPING (CHEESE CAKE MIX): Omit Steps 1 through 9. Prepare Cheese Cake Variation 1. Use 8 lb 12 oz (3-3/4 qt – l-l/4-No. 10 cn) canned prepared cherry pie filling. In Step 10, spread 4 lb 6 oz (7-1/2 cups) filling over each chilled cake. For Variation 2, spread about 10-1/2 oz (1-1/8 cups) filling over each chilled pie.
- CHEESE CAKE WITH SOUR CREAM TOPPING: Follow Steps 1 through 9. Combine 3 lb (1-1/2 qt) sour cream and 12 oz (1-3/4 cups) granulated sugar; spread about 3 cups over each baked cheese cake. Bake 5 minutes at 400°F. or in 325°F. convection oven 3 minutes on low fan, open vent. Follow Step 10.
- CHEESE CAKE WITH STRAWBERRY GLAZE TOPPING: Follow Steps 1 through 9. Prepare 1 recipe Strawberry Glaze Topping. Spread 4 lb 11 oz (7-1/2 cups) topping over each chilled cake. For Variation 2, spread about 11-1/2 oz (1-1/8 cups) topping over each chilled pie.
- CHEESE CAKE WITH BLUEBERRY TOPPING (CHEESE CAKE MIX): Omit Steps 1 through 9. Prepare Cheese Cake Variation 1. Use 8 lb 12 oz (3-3/4 qt – l-l/4-No. 10 cn) canned prepared blueberry pie filling. In Step 10, spread 4 lb 6 oz (7-1/2 cups) filling over each chilled cake. For Variation 2, spread about 10-1/2 oz (1-l/8 cups) filling over each chilled pie.