Zwieback Cottage Cheese Torte Recipe - Cooking Index
Zwieback Cottage Cheese Torte Recipe - Cooking Index
| Crust | ||
| 1 | Zwieback toasts | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 3 tablespoons | 45ml | Vegetable oil - - preferably canola |
| 1 tablespoon | 15ml | Butter - melted |
| Filling | ||
| 1/3 cup | 78ml | 1% milk |
| 1 1/2 tablespoons | 22ml | Cornstarch |
| 2 1/2 cups | 365g / 12oz | 1% cottage cheese |
| 2/3 cup | 157ml | Reduced-fat sour cream |
| 1 cup | 198g / 7oz | Sugar |
| 2 cups | 396g / 13oz | Eggs - separated (large) |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1 1/2 teaspoons | 7.5ml | Grated lemon zest |
| 1 tablespoon | 15ml | Butter - melted |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/8 teaspoon | 0.6ml | Grated nutmeg |
| 2 teaspoons | 10ml | Egg whites (large) |
| Garnish | ||
| 1 | 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 325F. 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.
Source:
Chris Kent DEC Western Research Lab, Palo Alto, California
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