Yield: 1 Servings
|½ pounds||Petit beurre crumbs; About|
|4 ounces||Melted butter; About|
|2 pounds||9% white cheese; (I know, in the US its difficult to obtain such a wet cheese - when done in the US I used to add some half and half in the blender to Philly - that's the best I could come up with)|
|1 \N||Container sour cream; (in Israel thats about 6 oz., and varies from 16 to 34% fat - I use the 34% variety)|
|1 teaspoon||Vannilla extract|
|1 can||Preserved fruit; (I usually use apricot)|
Source : from a newspaper many years ago, with some improvements by me Note: I bake this cake in a non-springform pan.
1. Mix crust ingredients and put at bottom of pan. Press well. Bake for 5 mins at medium.
2. Mix all filling ingredients (!).
3. Arrange fruit on crust. Pour filling on top. Bake for about 1 hour at medium.
Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <tarab@...> on May 31, 1998