Passover Cottage Cheese Cake Recipe

Indulge in this delightful Passover Cottage Cheese Cake, a treasured recipe inspired by a classic gourmet magazine. This creamy, dreamy dessert features a buttery matzo meal crust and a light, airy cottage cheese filling. Perfect for your Passover Seder or any special occasion, this recipe is surprisingly easy to make and delivers an unforgettable taste! (Preparation and baking time shown does not include cooling and refrigeration time.)

Prep Time 30 mins
Cook Time 100 mins
Calories 674.6 kcal
Protein 21g
Rating 5.0 (3 Reviews)
Passover Cottage Cheese Cake 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Passover Cottage Cheese Cake

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How to Make Passover Cottage Cheese Cake

  1. Preheat oven to 325°F (160°C). Position oven rack in the middle.
  2. **Prepare the crust:**
  3. In a small bowl, beat 1/2 cup (1 stick) unsalted butter with an electric mixer until smooth.
  4. Add 1 1/2 cups matzo meal, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon.
  5. Beat until the mixture resembles coarse crumbs.
  6. Add 2 tablespoons sweet wine (like sherry or dessert wine), mixing just until the crumbs hold together.
  7. Press the crust into the bottom of an ungreased 8-inch springform pan.
  8. **Prepare the filling:**
  9. In a large bowl, beat 16 ounces (2 cups) cottage cheese and 8 ounces (1 package) cream cheese until smooth.
  10. Add 3 large egg yolks, one at a time, beating well after each addition.
  11. Beat in 1 cup granulated sugar.
  12. Add 1 cup sour cream, 2 tablespoons potato starch, 1 teaspoon lemon rind (zest), and 1 teaspoon vanilla extract.
  13. Beat until well combined.
  14. In a separate bowl, beat 3 large egg whites with clean beaters until stiff peaks form.
  15. Gently fold 1/2 cup of the beaten egg whites into the cheese mixture.
  16. Fold in the remaining egg whites gently but thoroughly.
  17. Pour the filling over the prepared crust.
  18. Bake for 1 hour.
  19. Turn off the oven and let the cake cool in the oven with the door slightly ajar.
  20. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  21. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Dinner Party Holiday Event Cheese Passover 4 Hours Or Less