Viennese Cheesecake Recipe

crust
2 Generous Cups Flour
1 Cup Butter
1 Egg
1 Tablespoon Rum
2 Tablespoons Sour Cream
1/4 Cup Granulated Sugar

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.

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

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.