-DOUGH-
1 c Matzo meal
1/4 c Sugar
1/2 ts Vanilla
1 Egg yolk
FILLING
2 1/2 lb Cream cheese-room temp.
1 3/4 c Sugar
1/2 ts Lemon juice
1/2 ts Vanilla
3 tb Matzo meal
Combine 1 c. matzo cake meal and sugar and vanilla. Make a well in
center. Add egg yolk and 1/2 c. butter. Work toghether with hands or
mixer till well blended. Wrap in wax paper and chill in freezer abt.
15 min. Grease spring form pan. Roll dough out 1/8″ thick and place
over bottom of pan (use wax paper to roll dough on to keep from
sticking to roller). Trim edges. Bake in 400 F. Oven for 12 to 15
min. or until golden brown.
Prepare filling, then add 5 whole eggs + 2 yolks stirring lightly
after each addition. Stir in 1/4 c. half and half or milk. Pour
batter into spring form. Bake for 15 min at 500 F., then turn oven
down to 200 F. and bake for abt. 1 hr. NOT LONGER THAN 1 1/2 HRS.,
or until knife comes out clean. Cool. This cake can be frozen if
desired.
Yields
1 servings