DESSERTS (CAKES AND FROSTINGS) No. G 026 02
CHEESE CAKE WITH FRUIT TOPPING
| Yield: 100 | Portion: 1 Piece |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 432 cal | 50 g | 6 g | 24 g | 98 mg | 346 mg | 66 mg |
| Ingredients | 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 | |
| SALT | 1/4 oz | 1/8 tsp | |
| MILK,NONFAT,DRY | 1 oz | 1/4 cup 3 tbsp | |
| 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 | |
| PIE FILLING,CHERRY,PREPARED | 7-1/2 lbs | 3 qts 3 cup | |
| PIE FILLING,BLUEBERRY,PREPARED | 8-7/8 lbs | 3 qts 3 cup |
Method
- Combine butter or margarine, crumbs, and sugar in mixer bowl. Blend thoroughly at low speed, about 1 minute.
- Press 2 quarts crumb mixture firmly in bottom of each pan. Using a convection oven, bake 3 minutes at 325 F. on low fan, open vent. Cool; set aside for use in Step 8.
- Place cream cheese in mixer bowl. Whip at medium speed until fluffy, about 3 minutes.
- Combine sugar, flour, milk, and salt. Mix well.
- Add to cream cheese; whip at low speed until blended, about 2 minutes. Whip at medium speed until smooth, about 1 minute.
- Add eggs; whip at low speed 30 seconds. Whip at medium speed until smooth, about 1 minute.
- 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.
- Spread 5-1/4 quarts cheese filling evenly over crust in each pan.
- Using a convection oven, bake at 325 F. 25 to 30 minutes on low fan, open vent or until firm and lightly browned.
- Chill. Spread 7-1/2 cups canned fruit pie filling over each cake. When chilled, cut 6 by 9.
Notes
- In Step 10, suggested fruit pie fillings include peach, apple, strawberry, or cherry.
