Try this Munich Cheesecake recipe, or contribute your own.
Suggest a better descriptionIn 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (508g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 1784 | ||
Calories from Fat: 1558 (87%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 173.1g | 231 % | |
Saturated Fat 95.8g | 479 % | |
Monounsaturated Fat 43.3g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 582.5mg | 179 % | |
Sodium 1559.6mg | 54 % | |
Potassium 748.1mg | 20 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 30.2g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1784
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.