| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
lb |
Cream cheese 9%; (I use one 9% and one 5%)or even both 5% |
| 1 |
|
Cream; (shamenet) |
| 1 |
tb |
Self raising flour |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Lemon juice |
| 1 |
|
Whole lemon; rind of |
| 1 |
c |
Sugar |
INSTRUCTIONS
Do you know people that will never give the right recipe ? Head nurse R.Z,
is one of them. For any celebration in the departement she was bringing her
"chef d'oeuvre" the famous cheese cake ! Of course, she gave us the recipe,
none of us could reach her perfection ......
I finaly found the recipe in "OUGOT BE KHAMESH DAKOT" (cakes prepared in 5
minutes ) by Ruth Yoles
Well greased round cake pan (26 cm diameter) I use a Tefal spring form or a
square pyrex dish.
1. Heat the oven to 180 degres Celcius
2. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice,
lemon rind and 3/4 of cup sugar.
3. Pour the cake mixe in the cake pan and bake for 20 minutes.
4. Prepare the meringue by mixing well the 3 egg whites, then add sugar.
5. Spread the meringue on top of the cake, return to the oven and continue
baking for 20 minutes.
6. After cooling, keep in the fridge.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Apr 22, 1998
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