Monday, January 7, 2008


Sweet and lovely perfume of morning bread can lighten up any day, and cheese morning bread is hard to resist. This Cheese Kuchen recipe is from .............. As I made the CRUMB BUNS before this is the same dough. The cheese filling is rich and a bit tangy so contrast to the sweet and crunchy almond topping, and so good to have in the lazy morning.

½ recipe (about 1 pound)
Rich Sour Cream Dough(you can find the recipe in CRUMB BUNS)

3 tablespoons
1 (8-ounce) package
cream cheese, at room temperature
¼ cup
large egg yolk
1 tablespoon
all-purpose flour
1 tablespoon
sour cream
1 teaspoon
fresh lemon juice
½ teaspoon
freshly grated lemon zest
½ teaspoon
pure vanilla extract

4 tablespoons
slivered almonds
3 teaspoons
¼ teaspoon
ground cinnamon

1. Remove the dough from the refrigerator 1 to 1½ hours before shaping.
2. Generously butter a 9-inch square pan and set aside. On a lightly floured work surface, gently knead the dough six to eight times, and shape it into a square. With lightly floured hands, press the dough into the prepared pan stretching it to completely cover the bottom. Push the dough against the side of the pan, forcing it up to form a wall about ¾ inch high and ¼ inch thick. Be sure to press the dough well into the crease of the pan. If the dough becomes too elastic, let it rest for a few minutes. Pierce the dough ten to twelve times with a fork. Cover the pan and let it rise in a warm place for 25 to 30 minutes, or until puffy but not doubled.
3. While the dough is rising, prepare the cheese filling. In a medium bowl, mix the cream cheese until no lumps remain. Gradually blend in the sugar, mixing until smooth. Stir in the egg yolk, then blend in the flour, sour cream, lemon juice, lemon zest, and vanilla, Stir in the raisins.
4. Position the rack in the lower third of the oven. Heat the oven to 350°F.
5. When the dough is puffy, gently drop spoonfuls of the cheese filling over the top of the dough, leaving a 1-inch border of dough around the edge. Do not press on the dough. Using a small offset spatula, gently smooth the filling across the top.
6. Combine the almonds, sugar, and cinnamon and sprinkle the mixture evenly over the cheese filling.
7. Place the pan on a sheet of aluminum foil and wrap it up the side of the pan to catch any leakage. Bake the kuchen for 35 to 40 minutes, or until the top is golden brown. Transfer to a cooling rack for 30 minutes.
8. Remove from the oven and place on a rack to cool.

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