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Portion 1 Piece                                                                

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, WHEAT, GENERAL 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

METHOD:                                                                                                           

  1. 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.
  2. 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.
  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. Pour cheese filling evenly over crust in pan.        
  9. Using a convection oven, bake at 325 F. for 1 hour 10 minutes, or until filling is firm and lightly browned.
  10. Refrigerate until ready to serve.