Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Streusel Cheesecake

Morton's the Steakhouse Restaurant Recipe

Serves 12-14

vegetable oil cooking spray
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into pieces
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon pure vanilla extract

1 pound cream cheese, softened
1 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract

1/4 cup all purpose flour
1/4 cup sugar
3 tablespoons cold unsalted butter

Preheat the oven to 375 degrees. Spray a 9 by 13 inch baking pan with vegetable spray.

To make the Dough:  In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, baking powder, and baking soda several times. Add the butter and pulse a few times until the butter is working into the flour mixture and it resembles coarse bread crumbs. Turn the dough into a large mixing bowl. Add the eggs, sour cream, and vanilla to the bowl and using a large spoon or rubber spatula, mix well until blended. Spread half the dough into the baking pan, then pat evenly onto the bottom and push it into the corners and up the sides. It will come about 1 inch up the sides.

To make the Filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 3 minutes until fluffy. Add the sugar, egg yolk, and vanilla and beat for 1 to 2 minutes longer or until light and fluffy. Dollop the filling at even intervals over the dough and spread it evenly. Spread the remaining dough over the filling, working gently to cover the filling as evenly as you can. Be careful not to push the dough into the filling.

To make the Topping:  In a small bowl, stir together the flour and sugar. Add the butter a tablespoon at a time, and work it with a pastry blender, fork, or your fingers until it resembles coarse crumbs. Alternatively, you could make the topping in a food processor fitted with a metal blade. Pulse it 5 to 6 times to mix. Sprinkle the topping evenly over the top of the cheesecake.

Bake the cheesecake for 40 to 50 minutes, or until the top is slightly puffed and golden and the sides begin to pull away from the sides of the pan. Let the cheesecake cool in the pan set on a wire rack. When cool, cut into squares to serve.

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