Cheese Cake with Peach To

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Cheese Cake with Peach To Ingredients

1 1/2 c WATER	1/4 c LEMON FRESH
2 tb ORANGE RIND	3 lb COOKIE SUGAR 10 OZ #10
1 1/3 tb LEMON RIND	1 c FLOUR GEN PURPOSE 10LB
2 lb BUTTER PRINT SURE	3 lb SUGAR; GRANULATED 10 LB
24 EGGS SHELL	3/4 lb SUGAR; GRANULATED 10 LB
6 tb MILK; DRY NON-FAT L HEAT	8 3/4 lb PIE FIL PEACHES #10
10 lb -	2 tb IMITATION VANILLA
1/4 c ORANGES FRESH	1 ts SALT TABLE 5LB

Instructions for Cheese Cake with Peach To

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRUMBS,AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8. 3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY. 4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL. 5. ADD TO CREAM CHEESE. WHIP AT LOW SPEED UNTIL BLENDED. 6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH. 7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD CHEESE MIXTURE, WHIP AT LOW SPEED UNTIL WELL BLENDED. 8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN. 9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. USE PREPARED PEACH PIE FILLING. 10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE SPREAD ABOUT 1 1/4 CUPS FILLING OVER EACH PIE. NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN. NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND. NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND. NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH. Recipe Number: G03505 SERVING SIZE: \ From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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