Total Steps
19
Ingredients
16
Tools Needed
8
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1.0 tablespoons salt (table, 5lb pack)
- 2.0 tablespoons imitation vanilla
- 1 pound granulated sugar (10 lb pack)
- 3.0 pounds granulated sugar (10 lb pack)
- 1.0 cup all-purpose flour (10lb bag)
- 3.0 pounds cookie sugar (10 oz #10 pack)
- 1 cup fresh lemon (for juice)
- 1 cup fresh orange (for juice)
- 6.0 tablespoons non-fat dry milk (L heat)
- 24.0 count eggs
- 2.0 pounds butter (print sure brand)
- 1 tablespoon lemon rind
- 2.0 tablespoons orange rind
- 1 cup water
- graham crackers
- cream cheese
Instructions
Step 1
Preheat oven to 350°F (175°C). Prepare an 18 by 26-inch sheet pan.
Step 2
To make crumbs for the crust, grind graham crackers or crush them on a board with a rolling pin.
Step 3
In a mixer bowl, combine butter (or margarine), the prepared graham cracker crumbs, and sugar.
Step 4
Blend the crumb mixture thoroughly.
Step 5
Measure 2 1/4 quarts (about 2 lbs 14 oz) of the crumb mixture into each prepared pan.
Step 6
Press the mixture firmly against the bottom and sides of the pan. Bake the crust for 5 minutes.
Step 7
Cool the baked crust and set aside.
Step 8
Place cream cheese in a mixer bowl and whip at medium speed until fluffy.
Step 9
In a separate bowl, combine sugar, flour, non-fat dry milk, and salt. Mix well.
Step 10
Add the dry mixture to the cream cheese and whip at low speed until blended.
Step 11
Add eggs and whip at medium speed until smooth.
Step 12
Combine water, lemon juice, orange juice, imitation vanilla, orange rind, and lemon rind. Add this mixture to the cheese mixture and whip at low speed until well blended.
Step 13
Evenly spread 4 1/4 quarts (about 8 lbs) of cheese filling over the crust in each pan.
Step 14
Bake for 35 to 40 minutes, or until the filling is firm.
Step 15
Refrigerate the cheesecake until ready to serve.
Step 16
Cut the cheesecake into 6 by 9 pieces.
Step 17
Note: 8 oz of lemons (approximately 2 lemons) will yield 1/4 cup juice and 1 1/3 tablespoons rind.
Step 18
Note: 8 oz of oranges (approximately 1 orange) will yield 1/4 cup juice and 2 tablespoons rind.
Step 19
Note: Graham cracker crumbs may be used as a garnish.