Title: Last Minute Cheese Cake
Categories: None
Yield: 1 Servings

-----------------------------------CRUST-----------------------------------
1/2 lb Petit beurre crumbs; About
4 oz Melted butter; About

----------------------------------FILLING----------------------------------
2 lb 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)
1/2 c Sugar
1 tb 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 ts 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 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" on
May 31, 1998