Viennese cheesecake
Viennese Cheesecake (Topfen Schnitten)
Crust
2 generous cups flour
1 cup butter
1 egg
1 tablespoon rum
2 tablespoons sour cream
1/4 cup granulated sugar
Work flour, butter, egg, rum, sour cream and sugar to a dough.
Let stand for 30 minutes.
Roll into two rectangles 1/8-inch thick.
Bake one rectangle on an ungreased baking sheet at 300 degrees F
for 10 to 15 minutes, until slightly brown.
Cover with Cheese
Filling.
Cheese Filling
3 tablespoons butter
2 egg yolks
1/4 cup vanilla sugar
1/3 cup raisins
1/4 teaspoon lemon rind
11 2/3 ounces cream cheese,
rubbed through a strainer
1/4 cup sour cream
2 egg whites, stiffly beaten
Cream butter.
Add yolks, vanilla sugar, raisins, lemon rind,
cheese and sour cream.
Fold in egg whites.
Top cheesecake with
second rectangle; brush with 1 beaten egg.
Bake at 325 degrees F
until light brown on top (about 15 minutes).
Cool; cut into
rectangles about 3 x 1 1/2 inches.
Sprinkle with sugar.
Vanilla Sugar
Cut one vanilla bean and put it with 1 cup of sugar into a jar.
Seal tightly and let set about a week before removing the vanilla
bean and using the sugar.
