Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 Zwieback toasts

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 1/4 teaspoon 1 1/3ml Ground cinnamon

  5. 3 tablespoons 45ml Vegetable oil - - preferably canola

  6. Filling

  7. 1/3 cup 78ml 1% milk

  8. 1 1/2 tablespoons 22ml Cornstarch

  9. 2 1/2 cups 365g / 12oz 1% cottage cheese

  10. 2/3 cup 157ml Reduced-fat sour cream

  11. 1 cup 198g / 7oz Sugar

  12. 2 cups 396g / 13oz Eggs - separated (large)

  13. 1/4 cup 59ml Fresh lemon juice

  14. 1 1/2 teaspoons 7 1/2ml Grated lemon zest

  15. 1 tablespoon 15ml Butter - melted

  16. 1/2 teaspoon 2 1/2ml Ground cinnamon

  17. 1/8 teaspoon 0.6ml Grated nutmeg

  18. 2 teaspoons 10ml Egg whites (large)

  19. Garnish

  20. 1 Fresh strawberries

Instructions Jump to Ingredients ↑

  1. Cheesecakes and other dairy treats are customary for the Jewish festival of Shavuoth.

  2. To make crust: Lightly oil a 9-inch Springform pan, or coat it with non- stick cooking spray.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


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