Crust 6 ounces Package zwieback toasts 3/4 cup Sugar 1/4 teaspoon Ground cinnamon 3 tablespoons Vegetable oil, I used canola 1 tablespoon Butter, melted Filling 1/3 cup 1% milk 1 1/2 tablespoons Cornstarch 2 1/2 cups 1% cottage cheese 2/3 cup Reduced-fat sour cream 1 cup Sugar 2 large Eggs, separated 1/4 cup Fresh lemon juice 1 1/2 teaspoons Grated lemon zest 1 tablespoon Butter, melted 1/2 teaspoon Ground cinnamon 1/8 teaspoon Grated nutmeg 2 large Egg whites 1 pint Fresh strawberries, garnish
Cheesecakes and other dairy treats are customary for the Jewish festival of Shavuoth. To make crust: Lightly oil a 9-inch springform pan, or coat it with non- stick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil, butter and 2 tablespoons. water. Process until the crumbs are evenly moistened. Reserve 2 tablespoons. of the crumb mixture for the top of the torte. Press the remaining crumb mixture into the bottom and sides of the springform pan. Set aside. To make filling: Preheat oven to 325ºF. In a small bowl, combine milk and cornstarch. Whisk until smooth; set aside. In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute. Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. In a large mixing bowl, beat 4 egg whites until stiff but not dry. Fold the cheese mixture into the egg whites with a spatula. Pour into the prepared pan. Sprinkle with the reserved crumbs and bake for 1 hour, or until well puffed. (There will be a few cracks.) Turn off the oven and leave the torte in the oven for 1 hour with the door closed, to cool gradually. Remove from oven; transfer to a rack to cool completely. (The cake may be stored, covered, for up to 3 days in the refrigerator.) Serve garnished with strawberries. Nutritional information per serving: 355 calories; 12 g protein; 11 g fat; 53 g carbohydrates; 336 mg sodium; 59 mg cholesterol.
Posted by Al Rice of Alaska. Formatted by Cathy Harned.
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