*  Exported from  MasterCook  *
                             Munich Cheesecake
 Recipe By     : Gourmet magazine, March, 1967
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
                 Cream Cheese                     Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Flour
    1      cup           Poppy seeds
      3/4  cup           Butter
    1      each          Lemon peel -- grated
    2      each          Vanilla bean
      1/2  cup           Milk
   12      ounces        Cream cheese
      3/4  cup           Raisins (golden)
    3      each          Egg
                         Brown sugar
 Fat grams    per serving:              Approx. Cook Time: 2:00 - In a mixing
 bowl, sift together 1 cup flour, 3 tbsp sugar, and 1/4 tsp salt. With a
 pastry blender 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 springform pan and bake the pastry in a moderate (350 F)
 oven 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 of soft cream cheese until
 fluffy. Scrape the seeds from 1 split vanilla bean [ed: a dash of vanilla
 extract will do just fine] into the cheese and add 1/4 tsp of salt. BEat 2
 eggs with 1/2 cup sugar until they are thick and lemon colored. Stir them
 into the cheese mixture, beating it until smooth. Spread the micture over the
 pastry in the pan and bake in a 350 F oven for 20 mintutes. [ed: or until it
 begins to golden] Let cool on a wire rack. - Whirl poppy seeds in a blender
 or foor processor until they are reduced to a course powder. Measure 1 cup
 into a saucepan.
 Stir in 3/4 cup each of plumped golden raisins and sugar, 1/2 cup of milk,
 the grated peel of one large  lemon, and the seeds of 1 vanilla bean. [ed:
 again, a dash of vanilla extract is fine]. 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 tbsp of flour, 6 tbsp of brown sugar, and cut in
 1/4 cup of 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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