Cheese Cakes

Amount 2 1/2 lb  1 1/4 lb  3/4 lb  tt

Ingredient graham crackers melted butter sugar cinnamon

Crust:
 

Amount 13 1/2 lb  1/2 lb  3 lb  5 lb  36 ea  2 1/2 ea  tt  tt

Ingredient cream cheese cornstarch sugar sour cream eggs -- (1 gallon) lemon zest and juice vanilla salt

Batter:
 

Amount 5 lb  1 1/2 c  6 oz  tt

Ingredient Sour Cream egg whites sugar vanilla

Topping:

Method

1. Make crust by combining all the ingredients and mixing well.
2. Line the bottoms and sides of the cheese cake molds with the crust and set aside.  (note: fresh (warm) crust is easier and stickier to use)
3. Place the room temperature cream cheese in a large mixing bowl and at low setting, mix until smooth.
4. Add cornstarch and sugar and mix until incorporated. (note: scrape sides of bowl to insure there are no lumps in cheese)
5. Slowly add remaining ingredients stopping intermittently to scrape bowl to insure there are no lumps in cheese.
6. Pour batter into molds.
7. Bake at 325" F (1-1-1) Low heat setting in still oven on top of two sheep pans. (lowers bottom heat).
8. Check after 45 minutes.
9. Combine all remaining ingredients in a separate bowl to make the topping.
10. Add topping and smooth out with an offset spatula while cakes are still hot out of the oven.
11. Cool in the refrigerator.

comments@linkculinaire.com