Cheese Cake G.Desserts (Cakes, Filling, and Frostings) No.035
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 1. Combine butter or margarine, |
|Crackers, Graham | 3LB | 3.00 Qrt | crumbs, & sugar in mixer bowl. |
|Sugar, Extra Fine Gr| 12OZ| 1.75 Cup | Blend thoroughly. |
|anulated | | | 2. Measure 2 1/4 qt (about 2 lb |
| | | | 14 oz) crumb mixture into each |
| | | | pan. Press firmly against bot- |
| | | | tom & sides. Bake crust 5 min. |
| | | | Cool; set aside for Step 8. |
|--------------------|----------|----------|-----------------------------------|
|Cream Cheese | 10LB | 1.25 Gal | 3. Place cream cheese in mixer |
| | | | bowl. Whip at medium speed |
| | | | until fluffy. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 4. Combine sugar, flour, milk, & |
|anulated | | | salt. Mix well. |
|Flour, All Purpose | 4OZ| 1.00 Cup | 5. Add to cream cheese; whip at |
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| low speed until blended. |
|Milk Powder | | | |
|Salt | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 6. Add eggs; whip at medium speed |
|Fresh | | | until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.50 Cup | 7. Combine water, lemon & orange |
|Lemon Juice | | 0.25 Cup | juices, vanilla, orange, le- |
|Orange Juice | | 0.25 Cup | mon rinds; add to cheese |
|Vanilla Extract | | 2.00 Tbsp| mixture. Whip at low speed |
|Orange Rind | | 2.00 Tbsp| until well blended. |
|Lemon Rind | | 4.00 Tspn| 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. Refrigerate until ready to |
| | | | serve. |
| | | |11. Cut 6 by 9. |
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NOTE: 1. In Step 1, grind graham crackers or crush on board with
rolling pin.
2. In Step 7, 8 oz lemons A.P. (2 lemons) will yield 1/4 cup
juice and 4 tsp rind.
3. In Step 7, 8 oz oranges (1 orange) will yield 1/4 cup juice
and 2 tbsp rind.
4. Graham cracker crumbs may be used as a garnish.
VARIATION
1. CHEESE CAKE (CHEESE CAKE MIX): Follow Steps 1 and 2. Omit
Steps 3 thru 7. Reconstitute 11 lb 4 oz (4 1/2 cups) nonfat
dry milk in 5 1/2 qt cold water. Add 8 lb or 2-4 lb bags
Cheese Cake Mix. Blend at low speed 30 seconds. Scrape down
bowl. Whip at medium speed 2 minutes. CONTINUED.
2. CHEESE CAKE (CHEESE CAKE MIX): CONTINUED: In Step 8, pour
1 1/4 gal filling into each crust. Omit Step 9. In Step 10,
chill 1 hour or until ready to serve. Follow Step 11.
3. CHEESE CAKE PIE (CHEESE CAKE MIX): Omit Steps 1 thru 7.
Reconstitute 1 lb 4 oz (4 1/2 cups) nonfat dry milk in
5 1/2 qt cold water. Add 8 lb or 2-4 lb bags Cheese Cake
Mix. Blend at low speed 30 seconds. Scrape down bowl.
Whip at low speed 2 minutes. CONTINUED.
4. CHEESE CAKE PIE (CHEESE CAKE MIX): CONTINUED: In Step 8,
use thirteen 9-inch preformed graham cracker pie shells.
Pour 3 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.
5. CHEESE CAKE WITH BLUEBERRY TOPPING (PIE FILLING, PREPARED):
Follow Steps 1 thru 9. Use 8 lb 12 oz (1 1/4-No. 10 cn)
canned prepared blueberry pie filling. In Step 10, spread
about 2 qt filling over each chilled cake. For cheese cake
pie, spread about 1 1/4 cups filling over each pie.
6. CHEESE CAKE WITH CHERRY TOPPING (PIE FILLING, PREPARED):
Follow Steps 1 thru 9. Use 8 lb 12 oz (1 1/4-No. 10 cn)
canned prepared cherry pie filling. In Step 10, spread about
2 qt filling over each chilled cake. For cheese cake pie,
spread about 1 1/4 cups filling over each pie.
7. CHEESE CAKE WITH PEACH TOPPING (PIE FILLING, PREPARED):
Follow Steps 1 thru 9. Use 8 lb 12 oz (1 1/4-No. 10 cn)
canned prepared peach pie filling. In Step 10, spread about
2 qt filling over each chilled cake. For cheese cake pie
spread about 1 1/4 cups filling over each pie.
8. CHEESE CAKE WITH SOUR CREAM TOPPING: Follow Steps 1 thru 9.
Use 1 1/2 qt sour cream; spread a thin layer (3 cups) over
each baked cheese cake (12 oz (1 3/4 cups) granulated sugar
may be added to sour cream). Bake 5 minutes in a 400`F oven.
Follow Steps 10 and 11. CONTINUED.
9. CHEESE CAKE WITH SOUR CREAM TOPPING: CONTINUED:
For cheese cake pie, spread about 3/4 cup mixture over
each pie.
10. CHEESE CAKE WITH STRAWBERRY TOPPING: Follow Steps 1 thru 9.
Use 9 lb canned frozen strawberries. Thaw and drain. Combine
strawberry juice, 7 1/2 oz (1 1/2 cups) cornstarch, 12 oz
(1 3/4 cups) granulated sugar, and 1/4 tsp salt; stir until
smooth. CONTINUED.
11. CHEESE CAKE WITH STRAWBERRY TOPPING: CONTINUED: Cook at
medium heat; stirring constantly until thick and clear.
Remove from heat. Fold strawberries carefully into
thickened mixture. In Step 10, spread about 2 qt mixture
over each chilled cake. CONTINUED.
12.
CHEESE CAKE WITH STRAWBERRY TOPPING: CONTINUED: For cheese
cake pie, spread about 1 1/4 cups mixture over each pie.