| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Jewish | Desserts, Harned 1994, Jewish | 10 | Servings |
INGREDIENTS
| 6 | oz | Package zwieback toasts |
| 3/4 | c | Sugar |
| 1/4 | t | Ground cinnamon |
| 3 | T | Vegetable oil |
| preferably canola | ||
| 1 | T | Butter, melted |
| 1/3 | c | 1% milk |
| 1 1/2 | T | Cornstarch |
| 2 1/2 | c | 1% cottage cheese |
| 2/3 | c | Reduced-fat sour cream |
| 1 | c | Sugar |
| 2 | Eggs, separated | |
| 1/4 | c | Fresh lemon juice |
| 1 1/2 | t | Grated lemon zest |
| 1 | T | Butter, melted |
| 1/2 | t | Ground cinnamon |
| 1/8 | t | Grated nutmeg |
| 2 | Egg whites | |
| 1 | pt | Fresh strawberries |
INSTRUCTIONS
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 nonstick 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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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 52.5mg
Sodium: 274.4mg
Potassium: 239.2mg
Carbohydrates: 45.7g
Fiber: 1.8g
Sugar: 41.2g
Protein: 10.3g