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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Petit beurre crumbs; About |
| 4 x ca. 30 g | Melted butter; About |
| 2 x ca. 450 g | 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 Tasse | sugar |
| 1 Esslöffel | 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 Teelöffel | Vanilla extract |
| 1 Dose | Preserved fruit; (I usually use apricot) |
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Source : from a newspaper many years ago, with some improvements by me
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.
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