Zwieback Cottage Cheese Torte

Preparation

1. 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.
2. 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.
3. To make filling: Preheat oven to 325°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.
4. 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.
5. 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 & Notes

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

Nutrition