Cheese cake w/cherry topp

100 Servings

Ingredients

Quantity Ingredient
5½ quart WATER; COLD
2 pounds BUTTER PRINT SURE
1¼ pounds MILK; DRY NON-FAT L HEAT
8 pounds CAKE MIX CHEESE 4LB
3 pounds COOKIE SUGAR 10 OZ #10
¾ pounds SUGAR; GRANULATED 10 LB
8¾ pounds PIE FIL CHERRY #10

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CURMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY.

2. MEASURE 2¼ 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 4.

3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES.

4. POUR 1 ¼ GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: G03509

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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