RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cottage-Cheese Torte - dairy
"Cheesecakes and other dairy treats are customary for the Jewish Festival of Shavuoth." Yield - 10 servings -CRUST- 6 oz. package zweiback toasts 3/4 cup sugar 1/4 tsp. ground cinnamon 3 TBsp. vegetable oil-Preferably Canola 1 TBsp. butter, melted -FILLING- 1/3 cup 1% milk 1 1/2 Tbsp. 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 tsp. grated lemon zest 1 Tbsp. butter, melted 1/2 tsp. ground cinnamon 1/8 tsp. ground nutmeg 2 large eg whites --GARNISH- 1 pint fresh strawberries To make crust: lightly oil a 9 - inch springform pan, or coat it with non-stick cooking spray. Place Zweiback in a food processor with sugar and cinnamon. Add oil, butter and 2 TBsp. water. Process until the crumbs are evenly moistened. Reserve 2 Tbsp. 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* 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, 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 fine 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 and cool completely. (The cake may be stored covered, for up to 3 days in the refrigerator.) Serve garnished with the strawbverries. Nutritional Information: Per serv. 355 calories; 12 g protein; 11 g fat; 53 g carbo.'s 336 mg sodium; 59 g cholesterol. Source: Al Rice of Alaska.
