demillo@uwmacc.UUCP (Rob DeMillo) (11/28/85)
Hi there ---
Just in time for the holidays, here is an interesting twist to
cheesecake. I discovered it about 5 years ago while thumbing through
some old back issues of a friend's cooking magaazine: Gourmet.
It is amazingly yummy...although it is not fair to call it simply
cheesecake, since the top is more like a streusel...at the very
least, you should try it once....
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Munich Cheesecake
flour (1cp) sugar salt
butter eggs (3) cream cheese (12 ounces)
vanilla beans (2) poppy seeds (2 cups) golden raisins (3/4 cup)
milk (1/2 cup) grated lemon peel brown sugar
In a mixing bowl, sift together 1 cup flour, 3 tablespoons sugar, and 1/4
teaspoon salt. With a pastry blender or 2 knives 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-inch springform pan and bake the
pastry in a moderate oven (350 F) 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 soft cream cheese until fluffy. Scrape
the seeds from one split vanilla bean [ed: a dash of vanilla extract
will also do just fine] into the cheese and add 1/4 teaspoon salt.
Beat 2 eggs with 1/2 cup sugar until they are thick and lemon colored
and 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 degree oven for
twenty minutes. [ed: or until it begins to golden] Let it cool on
a wire rack.
Whirl poppy seeds, a few at a time, in a blender until they are reduced to
a coarse powder, and measure 1 cup into a saucepan. Stir in 3/4 cup each of
plumped golden raisins and sugar, 1/2 cup milk, the grated peel of
1 large lemon, and the seeds scraped from 1 vanilla bean. [ed: ditto]
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 tablespoons each of flour and brown sugar, and cut in
1/2 cup 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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--- Rob DeMillo
Madison Academic Computer Center
...seismo!uwvax!uwmacc!demillo
"...I suppose you think the concept of a
robot with an artificial leg is amusing?"
-- Marvin, the Paranoid Android