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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I almost never get to put the topping on this cake because as soon as I've turned my back usually half has disappeared. Personally, I like it better this way which is why I don't really complain unless I have company coming. With minor adaptions, this comes from Classic kosher Cooking.Prep. time is approximate & includes refrigeration. Ingredients:
1/2 cup margarine |
1 1/4 cups flour, sifted |
1 1/4 teaspoons baking powder |
1/4 cup sugar |
1/3 cup sour cream (or yogurt but i use sour cream) |
1 egg yolk |
1 pinch salt |
4 eggs, separated |
3/4 cup sugar |
1 1/2 lbs cream cheese, room temperature |
2/3 cup sour cream |
1 teaspoon vanilla extract |
2 tablespoons vanilla instant pudding mix |
1 (14 ounce) can cherry pie filling, for top |
Directions:
1. Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
2. Stir in sour cream, egg yolk& salt.
3. Form into a ball& refrigerate for at least 1 hour.
4. Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
5. Filling Beat egg yolks until light, adding half the sugar.
6. Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
7. Beat egg whites, gradually adding remaining sugar.
8. Beat until able to form stiff peaks.
9. Fold egg white mixture into cheese mixture.
10. Pour into crust.
11. Bake in a preheated 350° oven for 45 minutes.
12. When cool, spread with a can of cherry pie filling.
13. Refrigerate.
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