Last minute cheese cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| ½ | cup | Sugar |
| 1 | tablespoon | Flour |
| 3 | Eggs | |
| 1 | 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) |
Directions
CRUST
FILLING
Source : from a newspaper many years ago, with some improvements by me Note: I bake this cake in a non-springform pan.
Preperation:
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