Zutaten für Passover Cottage Cheese Cake
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups matzo meal
- 1/4 cup granulated sugar (crust) + 1 cup granulated sugar (filling)
- 1 teaspoon ground cinnamon
- Sweet Red Wine
- Cream Style Cottage Cheese
- 8 ounces (1 package) cream cheese
- Eggs
- 1 cup sour cream
- 2 tablespoons potato starch
- Orange Rind
- 1 teaspoon vanilla extract
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Zubereitung von Passover Cottage Cheese Cake
- Preheat oven to 325°F (160°C). Position oven rack in the middle.
- **Prepare the crust:**
- In a small bowl, beat 1/2 cup (1 stick) unsalted butter with an electric mixer until smooth.
- Add 1 1/2 cups matzo meal, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon.
- Beat until the mixture resembles coarse crumbs.
- Add 2 tablespoons sweet wine (like sherry or dessert wine), mixing just until the crumbs hold together.
- Press the crust into the bottom of an ungreased 8-inch springform pan.
- **Prepare the filling:**
- In a large bowl, beat 16 ounces (2 cups) cottage cheese and 8 ounces (1 package) cream cheese until smooth.
- Add 3 large egg yolks, one at a time, beating well after each addition.
- Beat in 1 cup granulated sugar.
- Add 1 cup sour cream, 2 tablespoons potato starch, 1 teaspoon lemon rind (zest), and 1 teaspoon vanilla extract.
- Beat until well combined.
- In a separate bowl, beat 3 large egg whites with clean beaters until stiff peaks form.
- Gently fold 1/2 cup of the beaten egg whites into the cheese mixture.
- Fold in the remaining egg whites gently but thoroughly.
- Pour the filling over the prepared crust.
- Bake for 1 hour.
- Turn off the oven and let the cake cool in the oven with the door slightly ajar.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Run a thin knife around the edge of the pan before removing the sides.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
81g
Fat
166g
Carbs
12g
