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Viennese Cheesecake
(Topfen Schnitten)




Cheese Filling


  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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