Recipe for Cheese Cake with Blueberry Topping 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, COLD
2 lb BUTTER PRINT SURE
1/4 lb MILK, DRY NON-FAT L HEAT
8 lb CAKE MIX CHEESE 4LB
3 lb COOKIE SUGAR 10 OZ #10
3/4 lb SUGAR, GRANULATED 10 LB
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.

BLEND THOROUGHLY.

2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.

PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

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 1/4 GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

6. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE.

7. CUT 6 BY 9.

SERVING SIZE: 1 PIECE

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