Zwieback Cottage Cheese Torte

January/February 1994

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

Zwieback Cottage Cheese Torte

Makes: 10 servings

Active Time:

Total Time:



  • 1 6-ounce package zwieback toasts
  • 3/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 tablespoons water


  • 1/3 cup low-fat milk
  • 1 1/2 tablespoons cornstarch
  • 2 1/2 cups reduced-fat cottage cheese
  • 2/3 cup reduced-fat sour cream
  • 1 cup sugar
  • 2 large eggs, separated
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 large egg whites
  • 1 pint fresh strawberries, for garnish


  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.


Per serving: 373 calories; 13 g fat (4 g sat, 4 g mono); 59 mg cholesterol; 55 g carbohydrates; 12 g protein; 1 g fiber; 275 mg sodium; 154 mg potassium.

Nutrition Bonus: Vitamin C (34% daily value).

Carbohydrate Servings: 3 1/2

Exchanges: 1 starch, 2 1/2 other carbohydrate, 1 lean meat, 1 1/2 fat

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Health & Diet Considerations
Low sodium
8 or more
Preparation/ Technique
January/February 1994
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