Try this Zwieback Cottage Cheese Torte recipe, or contribute your own.
Suggest a better descriptionCheesecakes 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.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 842 | ||
Calories from Fat: 106 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 223mg | 69 % | |
Sodium 385.3mg | 13 % | |
Potassium 262mg | 7 % | |
Total Carbohydrate 171.8g | 51 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 170.9g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 842
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