Name: Last Minute Cheese Cake
Ingredients: 1/2 lb Petit beurre crumbs; About; 4 oz Melted butter; About; 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)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits	Arab		1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 "&deg;òéä è&deg;àáODh" <tarab@netvision.net.il> on
May 31, 1998

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