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CHEESECAKE GRAHAM CRACKER CRUST

1 10-INCH CHEESECAKE
Prep Time40 mins
Bake1 hr 10 mins
Total Time1 hr 50 mins
Course: Dessert
Keyword: cheesecake
Servings: 8 Servings

Equipment

  • Stand mixer
  • Springform pan
  • digital scale
  • Micro plane / box grater

Ingredients

INGREDIENT:

    Crust

    • 6 oz MARGARINE MELTED
    • 12 oz CRACKERS GRAHAM, CRUMBS
    • 3 oz SUGAR GRANULATED

    Filling

    • 40 oz CHEESE CREAM, SOFTENED, ROOM TEMPERATURE
    • 12 oz SUGAR GRANULATED
    • 1 ¼ oz FLOUR ALL PURPOSE
    • ¼ oz MILK NONFAT, DRY
    • Pinch SALT
    • 10 oz EGGS WHOLE (5)
    • 3 oz WATER
    • 2 oz JUICE LEMON
    • ¼ oz JUICE ORANGE
    • 1 ½ tsp EXTRACT VANILLA
    • 1 ½ tsp ORANGE RIND, GRATED
    • ¾ tsp LEMON RIND GRATED

    Instructions

    METHOD:

      CRUST

      • 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.
      • Press crumb mixture firmly in bottom of 10-inch springform pan. Using a convection oven, bake 3 minutes at 325 F. Cool; set aside for use in Step 8.

      FILLING

      • Place cream cheese in mixer bowl. Whip at medium speed until fluffy, about 3 minutes.
      • Combine sugar, flour, milk, and salt. Mix well.
      • Add 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 for 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.
      • Pour cheese filling evenly over crust in pan.
      • Using a convection oven, bake at 325 F. for 1 hour 10 minutes, or until filling is firm and lightly browned.
      • Refrigerate until ready to serve.