Munich Cheesecake

* Exported from MasterCook *

Munich Cheesecake

Recipe By : Gourmet magazine, March, 1967
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes
Cream Cheese Fruit

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

Fat grams per serving: Approx. Cook Time: 2:00 - 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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