| 1 | In a mixing bowl, sift together 1 cup flour, 3 tbsp sugar, and ?tsp salt. |
| 2 | With a pastry blender cut in ?cup butter to make a mealy mixture. |
| 3 | With a fork mix in 1 egg yolk, lightly beaten. |
| 4 | 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. |
| 5 | Set the pan on a wire rack and let cool. |
| 6 | - |
| 7 | in a mixing bowl, beat 12 ounces of soft cream cheese until fluffy. |
| 8 | Scrape the seeds from 1 split vanilla bean [ed: a dash of vanilla extract will do just fine] into the cheese and add ?tsp of salt. |
| 9 | Beat 2 eggs with ?cup sugar until they are thick and lemon colored. |
| 10 | Stir them into the cheese mixture, beating it until smooth. |
| 11 | Spread the micture over the pastry in the pan and bake in a 350°F oven for 20 mintutes. |
| 12 | [ed: or until it begins to golden] let cool on a wire rack. |
| 13 | - |
| 14 | whirl poppy seeds in a blender or foor processor until they are reduced to a course powder. |
| 15 | Measure 1 cup into a saucepan. |
| 16 | Stir in ?cup each of plumped golden raisins and sugar, ?cup of milk, the grated peel of one large lemon, and the seeds of 1 vanilla bean. |
| 17 | [ed: again, a dash of vanilla extract is fine]. |
| 18 | Cook the mixture over low heat, stirring frequently, for about 20 minutes, or until it is thick but easy to spread. |
| 19 | Let the mixture cool thoroughly and spread it over the cooled cheesecake. |
| 20 | ~ mix together 6 tbsp of flour, 6 tbsp of brown sugar, and cut in ?cup of butter with a pastry blender to make coarse crumbs. |
| 21 | Sprinkle the crumbs over the poppy seed layer. |
| 22 | 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. |
| 23 | - cool the cheesecake completely. |
| 24 | It can be chilled, but let it return to room temperature before serving. |
| 25 | -- |
| 26 | gourmet, march 1967 |
