Yield: 108 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 | 1-1/4 lb | 2-1/2 cup |
| CRACKER, GRAHAM, LOW FAT GROUND | 3 lb | 3 qt |
| SUGAR, GRANULATED | 12-1/3 oz | 1-3/4 cup |
| CHEESE, CREAM, FAT FREE SOFTENED | 10 lb | 1-1/4 gal |
| SUGAR, GRANULATED | 3 lb | 6-3/4 cup |
| FLOUR, WHEAT, GENERAL PURPOSE SIFTED | 4 oz | 1/8 cup |
| MILK, NONFAT, DRY | 1-5/8 oz | 5-2/3 tbsp |
| SALT | 1/4 oz | 1-1/2 tsp |
| EGG WHITES, FROZEN PASTEURIZED, THAWED, SLIGHTLY BEATEN |
2-2/3 lb | 1-1/4 qt |
| WATER | 12 oz | 1-1/2 cup |
| JUICE, ORANGE, FRESH | 2-1/4 oz | 1/4 cup |
| JUICE, LEMON, FRESH | 2-1/8 oz | 1/4 cup |
| VANILLA, EXTRACT | 1 oz | 1-2/3 tbsp |
| ORANGE RIND, GRATED | 2/3 oz | 1-2/3 tbsp |
| LEMON RIND, GRATED | 1/4 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 8 oz (2-1/4 qt) crumb mixture firmly into bottom of each pan. Bake crust 5 minutes. Cool; set aside for use in Step 8.
- Place cream cheese in mixer bowl. Whip at high speed until fluffy, about 3 minutes.
- Combine sugar, flour, milk, and salt. Mix well.
- Add to cream cheese; whip at medium speed until blended, about 2 minutes; scrape down bowl; whip at high speed until smooth, about 1 minute.
- Thaw egg whites under constant refrigeration at 41 F. or lower. Add egg whites gradually while mixing at low speed 1 minute. Scrape down bowl. Whip at high speed until smooth, about 1 minute.
- Combine water, orange and lemon juices, vanilla, orange and lemon rinds; add to cheese mixture. Whip at medium speed until well blended, about 2 minutes.
- Pour 8 lb 6 oz (about 1-1/4 gal) cheese filling evenly over crust in each pan. Spread evenly.
- Bake 55 to 60 minutes or until firm and lightly browned.
- Refrigerate product to reach an internal temperature of 41° F. or less within 4 hours. Cut 6 x 9.
NOTE:
- In Step 2, if convection oven is used, bake at 325° F. 3 minutes on low fan, open vent. 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 10, 8 lb 12 oz (3-3/4 qt; 1-1/4 No. 10 Cn) prepared Cherry Pie Filling or prepared Blueberry Pie Filling or 9 lb 6 oz (3-3/4 qt) 1 Recipe Strawberry Glaze topping may be used. Spread 4 lb 6 oz (7-1/2 cups) pie filling or 4 lb 11 oz (7-1/2 cups) glaze topping over each chilled cake.
- In Step 1, grind graham crackers or crush on board with rolling pin.
- In Step 7, 11 oz. Oranges A. P. (2 oranges) will yield 2-1/4 oz (1/4 cup) juice and 1-2/3 tbsp rind. 8 oz. Lemons A. P. (2 lemons) will yield 2-1/8 oz (1/4 cup) juice and 1-1/3 tbsp rind.