Chizkejk

In a bowl mix the crumbs of tea pastry rendered butter and add 3 spoon sugar. Instead of tea pastry crumbs, you can izdrobite biscuits or crackers.
Bet rectangular baking pan with a large piece of aluminum paper whose edges have to go out of the pan so they can later serve as handles for easy lifting of the cake.
Pour the mixture into the pan with crumbs, Allocate equally everywhere and with the bottom of a glass press to shape sponge cake.
One of the tricks for making chizkejk the eggs and cream cheese are at room temperature. Even better is before you use cream cheese to soften in the microwave oven 15 seconds.
In a bowl place the cream cheese, add 1 cup sugar, 3 SL corn flour, 1 spoon vanilla extract 1 cup sour cream.
Mix with mixer until the mixture becomes homogeneous without lumps.
Add the eggs one by one. After each added egg mix with mixer until the mixture together. But do not overdo the mixing, because during baking so you can easily crack the top part.
Preturete the mixture into baking pan and evenly blown up in January.
Bake 40-45 minutes in pre heated oven at 180 ° C, while the edges of the cake will not begin to change color. Center can seem like not enough baked, but when cooled will look great.
Remove from oven and allow it to cool at room temperature. Then cover it with foil and place the stand in refrigerator at least 4 hours before serving. It is best to stand in refrigerator 1 day.