Zwieback Cottage Cheese Torte

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 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.