Frank's Recipes! Cheesecake with Strawberry Topping for 100

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Cheesecake with Strawberry Topping for 100

Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

1 quart (2 lb) butter or margarine
3 quart (3 lb) graham cracker crumbs
1 3/4 cups (12 oz) sugar, granulated
1 1/4 gallon (10 lb) cheese, cream, softened
6 3/4 cups (3 lb) sugar, granulated
1 cup (4 oz) flour, wheat, general purpose, sifted
6 tablespoon (1 3/4 oz) milk, nonfat, dry
1 teaspoon salt
1 1/4 quart (24 eggs) eggs, whole, slightly beaten
1 7/8 cups water
2 tablespoon vanilla
2 tablespoon orange rind, grated
2 tablespoon lemon rind, grated

TOPPING:
9 lb (1 1/2-No. 10 can) strawberries, frozen, canned
1 1/2 cups (7 1/2 oz) cornstarch
1 3/4 cups (12 oz) sugar, granulated
1/4 teaspoon salt

Combine butter or margarine, crumbs, and 1 3/4 cups sugar in mixer bowl. Blend thoroughly. Measure 2 1/4 quart (2 lb 14 oz) crumb mixture into each pan. Press firmly against bottom of pan. Bake crust 5 minutes. Cool: set aside.

Place cream cheese in mixer bowl. Whip at medium speed until fluffy. Combine 6 3/4 cups sugar, flour, nonfat dry milk, and salt. Mix well. Add to cream cheese: whip until blended. Add eggs: whip until smooth. Combine water, vanilla, orange and lemon rind: add to cheese mixture. Whip at low speed until well blended. Spread 4 1/4 quart cheese filling evenly over crust in each pan. Bake 35 to 40 minutes or until filling is firm. Chill.

TOPPING:
Thaw frozen strawberries and drain. Mix strawberry juice with cornstarch, 1 3/4 cups sugar and 1/4 teaspoon salt. Bring to a boil; cook until clear. Fold in strawberries and mix thoroughly. Spread 2 quart mixture over each cheese cake after chilling.

NOTE:
Grind graham crackers or crush on board with rolling pin.

2 cups other types of milk may be substituted for nonfat dry milk and water.

If cheese cake pies, spread 1 1/2 cups strawberry mixture over each pie.