Recipe - Last Minute Cheese Cake

CRUST
One half pound Petit beurre crumbs; About
4 ounce Melted butter; About

FILLING
2 pound 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)
One half 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 cn 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 nonspringform 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 JEWISHFOOD digest by "øòéä èøàáODh" tarab@netvision.net.il on
May 31, 1998