*  Exported from  MasterCook  *

                            Munich Cheesecake

Recipe By     : Gourmet magazine, Mar 1967
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Flour
   1      c             Poppy seeds
     3/4  c             Butter
   1      lg            Lemon -- grated zest of
   2                    Vanilla bean
                        Salt
     1/2  c             Milk
  12      oz            Cream cheese
                        Sugar
     3/4  c             Golden raisins
   3                    Egg
                        Brown sugar

Cooking time: 2 hours

In a mixing bowl, sift together 1 cup flour, 3 tb sugar, and 1/4 ts
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 oz soft cream cheese until fluffy. Scrape
the seeds from 1 split vanilla bean (a dash of vanilla extract will
do just fine) into the cheese and add 1/4 ts 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 mixture over
the pastry in the pan and bake in a 350°F oven for 20 minutes 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 coarse 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 zest of one large lemon, and the seeds of 1 vanilla bean.
(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 tb flour, 6 tb 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" 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.


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