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.
