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Cheese Cake with Sour Cream Topping
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 026 04
CHEESE CAKE WITH SOUR CREAM TOPPING
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
387 cal
35 g
6g
25 g
103 mg
333 mg
72 mg
Ingredient
Weight
Measure
Issue
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,ORANGE
2-1/4 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
2-1/8 oz
1/4 cup 1/3 tbsp
EXTRACT,VANILLA
7/8 oz
2 tbsp
3/8 oz
2 tbsp
ORANGE,RIND,GRATED
LEMON RIND,GRATED
1/4 oz
1 tbsp
3 lbs
1 qts 2 cup
SOUR CREAM,LOW FAT
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
Method
1 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 at 325 F. 3 minutes on low fan, open
vent. 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 8 pounds 5 ounces, about 5-1/4 quarts cheese filling evenly over crust in each pan.
9 Using a convection oven, bake at 325 F. 25 to 30 minutes on low fan, open vent or until firm and lightly browned.
10 Combine sour cream and last sugar. Spread about 3 cups over each baked cheese cake. Using a convection oven, bake at 325 F. 3
minutes on low fan, open vent.
11 Refrigerate until ready to serve. Cut 6 by 9.



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Cheese Cake with Sour Cream Topping

Yield: 100 Portion: 1 Piece
Calories: 387 cal
Carbohydrates: 35 g
Protein: 6g
Fat: 25 g
Cholesterol: 103 mg
Sodium: 333 mg
Calcium: 72 mg

Ingredient Weight Measure Issue
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,ORANGE 2-1/4 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 2-1/8 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
SOUR CREAM,LOW FAT 3 lbs 1 qts 2 cup
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup

Method:
1 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 at 325 F. 3 minutes on low fan, open
vent. 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 8 pounds 5 ounces, about 5-1/4 quarts cheese filling evenly over crust in each pan.
9 Using a convection oven, bake at 325 F. 25 to 30 minutes on low fan, open vent or until firm and lightly browned.
10 Combine sour cream and last sugar. Spread about 3 cups over each baked cheese cake. Using a convection oven, bake at 325 F. 3
minutes on low fan, open vent.
11 Refrigerate until ready to serve. Cut 6 by 9.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/cheese_cake_with_sour_cream_topping.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence