Blueberry Cheesecake

Cook Time: 45 Min.

Serving Size: 1 (2x3) Makes: 10/25/50/100 Servings Cook Method: Bake & Chill Cook Temp.: 350°F

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Nutritional Content

Allergens: milk, eggs, wheat, soy

Calories: 290 Kcal

Carbohydrates: 41 g

Protein: 5 g

Total Fat: 13 g

Calcium: 75 mg

Sodium: 210 mg

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Ingredients

10 Servings

• 1 1/4 Cup Crumbs, Graham Cracker

• 1/4 Cup Sugar, Granulated Bulk

• 2 Oz Margarine, Solids

• 6.5 Oz Cream Cheese, Bulk

• 5 Oz Cottage Cheese, 2% Fat

• 1/3 Cup Egg, Liquid Non-Dairy

• 1 Tbsp 1 tsp Flour, All Purpose

• 1/3 Cup Sugar, Granulated Bulk

• 1 1/4 tsp Extract, Vanilla

• 0.15 no. 10 can Blueberries, Sweet Cnd

• 2/3 Cup Juice Pineapple f/Frz Conc 6 flz

• 1 Tbsp 2 tsp Cornstarch

• 1 Tbsp 2 tsp Sugar, Granulated Bulk

• 1 Tbsp 2 tsp Juice, Lemon Bulk

25 Servings

• 3 1/8 Cup Crumbs, Graham Cracker

• 2/3 Cup Sugar, Granulated Bulk

• 5 Oz Margarine, Solids

• 0 lb 16 Oz Cream Cheese, Bulk

• 12.5 Oz Cottage Cheese, 2% Fat

• 3/4 Cup Egg, Liquid Non-Dairy

• 3 Tbsp Flour, All Purpose

• 1.0 Cup Sugar, Granulated Bulk

• 3 tsp Extract, Vanilla

• 0.38 no. 10 can Blueberries, Sweet Cnd

• 1 1/2 Cup Juice Pineapple f/Frz Conc 6 flz

• 1/4 Cup Cornstarch

• 1/4 Cup Sugar, Granulated Bulk

• 1/4 Cup Juice, Lemon Bulk

50 Servings

• 1 1/2 Qt Crumbs, Graham Cracker

• 1 1/4 Cup Sugar, Granulated Bulk

• 10 Oz Margarine, Solids

• 1 lb 16 Oz Cream Cheese, Bulk

• 1 lb 9 Oz Cottage Cheese, 2% Fat

• 1 1/2 Cup Egg, Liquid Non-Dairy

• 1/3 Cup Flour, All Purpose

• 2.0 Cup Sugar, Granulated Bulk

• 1 Tbsp 3 tsp Extract, Vanilla

• 0.76 no. 10 can Blueberries, Sweet Cnd

• 3 1/8 Cup Juice Pineapple f/Frz Conc 6 flz

• 1/2 Cup Cornstarch

• 1/2 Cup Sugar, Granulated Bulk

• 1/2 Cup Juice, Lemon Bulk

100 Servings

• 3 1/8 Qt Crumbs, Graham Cracker

• 2 1/2 Cup Sugar, Granulated Bulk

• 1 lb 4 Oz Margarine, Solids

• 3 lb 16 Oz Cream Cheese, Bulk

• 3 lb 2 Oz Cottage Cheese, 2% Fat

• 3.0 Cup Egg, Liquid Non-Dairy

• 3/4 Cup Flour, All Purpose

• 3 3/4 Cup Sugar, Granulated Bulk

• 3 Tbsp 3 tsp Extract, Vanilla

• 1.53 no. 10 can Blueberries, Sweet Cnd

• 1 1/2 Qt Juice Pineapple f/Frz Conc 6 flz

• 1 1/8 Cup Cornstarch

• 1 1/8 Cup Sugar, Granulated Bulk

• 1 1/8 Cup Juice, Lemon Bulk

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Combine crumbs, sugar, and melted margarine. Place 2 1/2 Cup crumb mixture into each 12X18" pan(s). Press crumbs to sides and bottom of pans.

3. Soften cream cheese. Cream together with cottage cheese until smooth.

4. Add eggs slowly to cream cheese mixture while beating.

5. Add flour, sugar, and vanilla. Beat on high speed about 5 min. Portion filling equally in pan(s). Bake 350F/177C for 45 mins.

6. Drain fruit, reserve syrup.

7. Mix together pineapple juice, cornstarch, sugar, and lemon juice. Cook until thick and clear. Cool slightly.

8. Add drained fruit. Spread over cream cheese. Chill cakes. Serve 2x3" square.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Maintain <40F/4C; discard unused product. (FDA)
    
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