Viennese Cheesecake

 

  Printer friendly version.

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

The Directions

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.

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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.