Last minute cheese cake

Yield: 1 Servings

Measure 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)

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

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