Passover Cottage Cheese Cake
In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)
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INGREDIENTS
NutritionFor the crust
- 1 1⁄2
- 1 1⁄4cups matzo meal
- 2tablespoons sugar
- 1⁄8teaspoon cinnamon
- 2tablespoons sweet red wine
For the filling
- 1
- 8
- 3
- 2⁄3cup sugar
- 1cup sour cream
- 1tablespoon potato starch
- 1tablespoon grated orange rind
- 1⁄4teaspoon vanilla
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DIRECTIONS
- Set oven rack at middle of oven; preheat oven to 325 degrees F.
- Prepare the crust:.
- In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
- Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
- Prepare the filling:.
- In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
- Add the egg yolks one at a time, beating well after each addition.
- Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
- In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
- Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
- Pour on top of prepared crust.
- Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
- Chill in the pan at least 4 hours or overnight.
- Run a thin knife around edge of pan; remove side of pan.
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