Cheese Cake
By: Anonymous
Published: Thursday, February 11, 2010 - 12:56pm

Ingredients




cup WATER
2 tablespoons ORANGE RIND
tablespoon LEMON RIND
2 pounds BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoons MILK, DRY NON-FAT L HEAT
cup ORANGES FRESH
cup LEMON FRESH
3 pounds COOKIE SUGAR 10 OZ #10
1 cup FLOUR GEN PURPOSE 10LB
3 pounds SUGAR, GRANULATED 10 LB
pound SUGAR, GRANULATED 10 LB
2 tablespoons IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 2 COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. 3 BLEND THOROUGHLY. 4 MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. 5 PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES. 6 COOL; SET ASIDE FOR USE IN STEP 8. 7 PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY. 8 COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL. 9 ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED. 10 ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH. 11 COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNITL WELL BLENDED. 12 SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN. 13 BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. 14 REFRIGERATE UNTIL READY TO SERVE. 15 CUT 6 BY 9. 16 NOTE: 17 IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN. 18 NOTE: 19 IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND. 20 NOTE: 21 IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND. 22 NOTE: 23 GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH. 24 SERVING SIZE: 1/8 PIE