💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › non-regional › jewish › rec… captured on 2022-06-12 at 01:07:55.
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---------- Recipe via Meal-Master (tm) v8.02
Title: ZWIEBACK COTTAGE CHEESE TORTE
Categories: Desserts, Harned 1994, Jewish
Yield: 10 servings
---------------------------CRUST---------------------------
6 oz Package zwieback toasts
3/4 c Sugar
1/4 ts Ground cinnamon
3 tb Vegetable oil
-- preferably canola
1 tb Butter; melted
--------------------------FILLING--------------------------
1/3 c 1% milk
1 1/2 tb Cornstarch
2 1/2 c 1% cottage cheese
2/3 c Reduced-fat sour cream
1 c Sugar
2 lg Eggs; separated
1/4 c Fresh lemon juice
1 1/2 ts Grated lemon zest
1 tb Butter; melted
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
2 lg Egg whites
--------------------------GARNISH--------------------------
1 pt Fresh strawberries
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 tb. water. Process
until the crumbs are evenly moistened. Reserve 2 tb.
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 325 degrees F. 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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