Cheesecakes and other dairy treats are customary for the springtime Jewish festival of Shavuoth. Source: EatingWell Magazine, January/February 1994

Joan Nathan
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Ingredients

Crust

Filling

Directions

  • To make crust: Lightly oil a 9-inch springform pan, or coat it with nonstick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil, butter and water. Process until the crumbs are evenly moistened.

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  • Reserve 2 tablespoons 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. Combine milk and cornstarch in a small bowl and whisk until smooth. Set aside. Puree cottage cheese and sour cream in a food processor until smooth, about 1 minute.

  • Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. Beat 4 egg whites in a large mixing bowl 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. Serve garnished with strawberries.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

369 calories; 13 g total fat; 57 mg cholesterol; 229 mg sodium. 55.7 g carbohydrates; 10.3 g protein; Full Nutrition