Recipes for a Crowd

1 Combine margarine or butter, crumbs, and sugar in mixer bowl. Blend thoroughly at low speed, about 1 minute.
2 Press about 2-1/4 quarts crumb mixture firmly into bottom of each pan. Using a convection oven, bake at 325 F. 3 minutes on low
fan, open vent. Cool; set aside for use in Step 8.
3 Place cream cheese in mixer bowl. Whip at high speed until fluffy, about 3 minutes.
4 Combine sugar, flour, milk, and salt. Mix well.
5 Add to cream cheese; whip at medium speed until blended, about 2 minutes; scrape down bowl; whip at high speed until smooth,
about 1 minute.
6 Add egg whites gradually while mixing at low speed 1 minute. Scrape down bowl. Whip at high speed until smooth, about 1 minute.
7 Combine water, orange and lemon juices, vanilla, orange and lemon rinds; add to cheese mixture. Whip at medium speed until well
blended, about 2 minutes.
8 Pour about 1-1/4 gallons cheese filling evenly over crust in each pan. Spread evenly.
9 Using a convection oven bake at 325 F. 25 to 30 minutes or until firm and lightly browned on low fan, open vent.
10 CCP: Hold for service at 41 F. or lower. Cut 6 by 9. Cheesecake may be served with cherry or blueberry pie filling as topping.