-CRUST-
1/2 lb Petit beurre crumbs; About
4 oz Melted butter; About
FILLING
2 lb 9{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2} 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{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2}
-fat – I use the 34{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2}
-variety)
1 ts Vannilla extract
1 cn Preserved fruit; (I usually
-use apricot)
Yields
1 Servings