Cheese Cake

Theodora's
Recipes

Yield: 100	Portion: 1 Piece
Calories:	357 cal
Carbohydrates:	30 g
Protein:	6g
Fat:	24 g
Cholesterol:	98 mg
Sodium:	323 mg
Calcium:	53 mg

Ingredient	Weight	Measure
MARGARINE,MELTED	1-1/2 lbs	3 cup
CRACKERS,GRAHAM,CRUMBS	3 lbs
SUGAR,GRANULATED	12-1/3 oz	1-3/4 cup
CHEESE,CREAM,SOFTENED,ROOM TEMPERATURE	10-1/4 lbs	1 gal 1 qts
SUGAR,GRANULATED	3 lbs	1 qts 2-3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE	4-3/8 oz	1 cup
MILK,NONFAT,DRY	1 oz	1/4 cup 3 tbsp
SALT	1/4 oz	1/8 tsp
EGGS,WHOLE,FROZEN	2-3/8 lbs	1 qts 1/2 cup
WATER	12-1/2 oz	1-1/2 cup
JUICE,LEMON	2-1/8 oz	1/4 cup 1/3 tbsp
JUICE,ORANGE	2-1/4 oz	1/4 cup 1/3 tbsp
EXTRACT,VANILLA	7/8 oz	2 tbsp
ORANGE,RIND,GRATED	3/8 oz	2 tbsp
LEMON RIND,GRATED	1/4 oz	1 tbsp

Method:

1 Grind graham crackers or crush on board with rolling pin. Combine butter or margarine, crumbs, and sugar in mixer bowl. Blend
thoroughly at low speed, about 1 minute.
2 Press 2 quarts crumb mixture firmly in bottom of each pan. Using a convection oven, bake 3 minutes on low fan, open vent at 325
F. Cool; set aside for use in Step 8.
3 Place cream cheese in mixer bowl. Whip at medium speed until fluffy, about 3 minutes.
4 Combine sugar, flour, milk, and salt. Mix well.
5 Add to cream cheese; whip at low speed until blended, about 2 minutes. Whip at medium speed until smooth, about 1 minute.
6 Add eggs; whip at low speed 30 seconds. Whip at medium speed until smooth, about 1 minute.
7 Combine water, lemon and orange juices, vanilla, orange and lemon rinds; add to cheese mixture. Whip at low speed until well
blended, about 2 minutes.
8 Spread 5-1/4 quarts cheese filling evenly over crust in each pan.
9 Using a convection oven, bake at 325 F. for 25 to 30 minutes on low fan, open vent or until filling is firm and lightly browned.
10 Refrigerate until ready to serve. Cut 6 by 9.

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Source: U.S. Department of Defence