Passover Cottage Cheese Cake |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on . I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.) Ingredients:
1 1/2 cups butter, softened |
1 1/4 cups matzo meal |
2 tablespoons sugar |
1/8 teaspoon cinnamon |
2 tablespoons sweet red wine |
1 cup cream-style cottage cheese, sieved |
8 ounces cream cheese, softened |
3 large eggs, separated, at room temperature |
2/3 cup sugar |
1 cup sour cream |
1 tablespoon potato starch |
1 tablespoon grated orange rind |
1/4 teaspoon vanilla |
Directions:
1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. Prepare the crust:.
3. In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
4. Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
5. Prepare the filling:.
6. In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
7. Add the egg yolks one at a time, beating well after each addition.
8. Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
9. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
10. Stir 1/2 cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
11. Pour on top of prepared crust.
12. Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
13. Chill in the pan at least 4 hours or overnight.
14. Run a thin knife around edge of pan; remove side of pan.
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