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Receta Cheese Cake With Cherry Topping

by Global Cookbook

Ingredientes

1 1/2 c. WATER 2 Tbsp. ORANGE RIND 1 1/3 Tbsp. LEMON RIND 2 lb BUTTER PRINT SURE 24 x Large eggs SHELL 6 Tbsp. Lowfat milk, DRY NON-FAT L HEAT 1/4 c. ORANGES FRESH 1/4 c. LEMON FRESH

3 lb COOKIE SUGAR 10 Ounce #10 1 c. FLOUR GEN PURPOSE 10LB 3 lb SUGAR, GRANULATED 10 LB 3/4 lb SUGAR, GRANULATED 10 LB 8 3/4 lb PIE FIL CHERRY #10 2 Tbsp. IMITATION VANILLA 1 tsp SALT TABLE 5LB

Direcciones

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
2. COMBINE BUTTER Or possibly MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
3. BLEND THOROUGHLY.
4. MEASURE 2 1/4 Quart (ABOUT 2 LB 14 Ounce) CRUMB Mix INTO EACH PAN.
5. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 Min Cold; SET ASIDE FOR USE IN STEP 8.
6. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED Till FLUFFY.
7. COMBINE SUGAR, FLOUR, Lowfat milk, AND SALT. MIX WELL.
8. Add in TO CREAM CHEESE; WHIP AT LOW SPEED Till BLENDED.
9. Add in Large eggs; WHIP AT MEDIUM SPEED Till SMOOTH.
10. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; Add in TO CHEESE Mix. WHIP AT LOW SPEED Till WELL BLENDED.
11. SPREAD 4 1/4 Quart (ABOUT 8 LB) CHEESE FILLING Proportionately OVER CRUST IN EACH PAN.
12. BAKE 35 TO 40 Min Or possibly Till FILLING IS Hard. CHILL.
13. SPREAD ABOUT 2 Quart FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 1/4 C. FILLING OVER EACH PIE.
14. NOTE:
15. IN STEP 1, GRIND GRAHAM CRACKERS Or possibly CRUSH ON BOARD WITH ROLLING PIN.
16. NOTE:
17. IN STEP 7, 8 Ounce LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 C. JUICE AND 1 1/3 TBSP RIND.
18. NOTE:
19. IN STEP 7, 8 Ounce ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 C. JUICE AND 2 TBSP RIND.
20. NOTE:
21. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.
22. SERVING SIZE: 1 PIECE

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