Recipes from Germany and Austria :: German and Austrian Desserts
Crust2 generous c. flour
1 c. butter
1 egg
1 Tbsp. rum
2 Tbsp. sour cream
1/4 c. sugar
Work flour, butter, egg, rum, sour cream and sugar to a dough. Let stand for 1/2 an hour. Roll into two rectangles 1/8-in. thick. Bake one rectangle on an ungreased baking sheet at 300 degrees fahrenheit for 10 to 15 mins., until slightly brown. Cover with Cheese Filling.
Cheese Filling
3 Tbsp. butter
2 egg yolks
1/4 c. vanilla sugar
1/3 c. raisins
1/4 tsp. lemon rind
11 2/3 oz. cream cheese,
rubbed through a strainer
1/4 c. 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 fahrenheit until light brown on top (about 15 mins.). Cool; cut into rectangles about 3 x 1 1/2 in.. Sprinkle and distribute with sugar.
Vanilla Sugar
Cut one vanilla bean and put it with 1 c. of sugar into a jar. Seal tightly and let set about a week before removing the vanilla bean and using the sugar.
