| Crust* || |
|Graham cracker crumbs||3||2||Combine. Press 9 ozs. of mixture firmly|
|Sugar||9||on the bottom of each 9-in. pan.|
|Margarine or butter, melted||10|
|Total appr. wt.||4|| |
|Cream cheese, softened||7||8||Beat until fluffy.|
|Pastry flour||2.5||Add flour. Mix well in low speed.|
|Sweetened condensed milk||4||10||Add slowly. Mix well on low speed until smooth.|
|Eggs||1||8||Add and mix well.|
|Sour cream||1||14||Mix in.|
|Total appr. wt.||15|| |
|Instructions:Pour 3 lbs. of filling into each pan. Bake at 325°F for about an hour or until center is set. Cool for 10 minutes, and with a thin knife, carefully loosen cheesecake from the sides of the pans. Cool completely and then chill.|
Yields five 9-in. cheesecakes.
* *You may also prepare the cheesecakes in two 18-in. by 26-in. sheet pans. Combine 3 lbs. graham cracker crumbs, 1 lb. sugar and 1 lb. 4 ozs. melted margarine. Press 2 lbs. 9 ozs. of the mixture firmly on the bottom of each pan.
Pour 7 lbs. 11 ozs. of filling over each crust. Bake at 325°F for 10 to 25 minutes. Cool and then chill.
For 120 3-in. tarts, use 2 ozs. of filling for each tart. Bake at 325°F for 10 to 15 minutes. Cool and then chill.