Last Minute Cheese Cake
| Yield: | 1 Servings |
| Categories: |
| 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) |
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