Munich Cheesecake

* Exported from MasterCook *

MUNICH CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Flour
3/4 c Butter
2 Vanilla bean
1/2 c Milk
Sugar
3 Egg
1 c Poppy seeds
1 Lemon peel (grated)
Salt
12 oz Cream cheese
3/4 c Raisins (golden)
Brown sugar

In a mixing bowl, sift together 1 cup flour, 3 tbsp
sugar, and 1/4 tsp salt. With a pastry blender cut in
1/2 cup butter to make a mealy mixture. With a fork
mix in 1 egg yolk, lightly beaten. Press the dough
evenly over the bottom of a 9" springform pan and bake
the pastry in a moderate (350 F) oven for about 25
minutes, or until golden brown. Set the pan on a wire
rack and let cool. -

In a mixing bowl, beat 12 ounces of soft cream cheese
until fluffy. Scrape the seeds from 1 split vanilla
bean [ed: a dash of vanilla extract will do just fine]
into the cheese and add 1/4 tsp of salt. BEat 2 eggs
with 1/2 cup sugar until they are thick and lemon
colored. Stir them into the cheese mixture, beating it
until smooth. Spread the micture over the pastry in
the pan and bake in a 350 F oven for 20 mintutes. [ed:
or until it begins to golden] Let cool on a wire rack.
-

Whirl poppy seeds in a blender or foor processor until
they are reduced to a course powder. Measure 1 cup
into a saucepan. Stir in 3/4 cup each of plumped
golden raisins and sugar, 1/2 cup of milk, the grated
peel of one large lemon, and the seeds of 1 vanilla
bean. [ed: again, a dash of vanilla extract is fine].
Cook the mixture over low heat, stirring frequently,
for about 20 minutes, or until it is thick but easy to
spread. Let the mixture cool thoroughly and spread it
over the cooled cheesecake.

~ Mix together 6 tbsp of flour, 6 tbsp of brown sugar,
and cut in 1/4 cup of butter with a pastry blender to
make coarse crumbs. Sprinkle the crumbs over the poppy
seed layer. Set the cheesecake under a broiler about 6
inches from the heat and broil for 3 minutes, or until
the streusel topping is browned and crisp. - Cool the
cheesecake completely. It can be chilled, but let it
return to room temperature before serving. --

Gourmet, March 1967



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