Zwieback Cottage Cheese Torte Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
CRUST
6 ounce: Package zwieback 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 cup: 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: Grated nutmeg,
2 large: Egg whites,
GARNISH
1 pint: Fresh strawberries,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp