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Viennese Cheesecake (Topfen Schnitten)

Ingredients

Crust

  • 2 generous cups flour
  • 1 cup butter
  • 1 egg
  • 1 tablespoon rum
  • 2 tablespoons sour cream
  • 1/4 cup granulated sugar

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

Instructions

  1. Crust: Work flour, butter, egg, rum, sour cream and sugar to a dough. Let stand for 30 minutes.
  2. Roll into two rectangles 1/8-inch thick.
  3. Bake one rectangle on an ungreased baking sheet at 300 degrees F for 10 to 15 minutes, until slightly brown.
  4. Cover with Cheese Filling.
  5. Cheese Filling: Cream butter.
  6. Add yolks, vanilla sugar, raisins, lemon rind, cheese and sour cream.
  7. Fold in egg whites.
  8. Top cheesecake with second rectangle; brush with 1 beaten egg.
  9. Bake at 325 degrees F until light brown on top (about 15 minutes).
  10. Cool; cut into rectangles about 3 x 1 1/2 inches.
  11. Sprinkle with sugar.
  12. 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.







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