Ingrients & Directions

6 oz Package zwieback toasts
3/4 c Sugar
1/4 ts Ground cinnamon
3 tb Vegetable oil
— preferably canola
1 tb Butter; melted

1/3 c 1% milk
1 1/2 tb Cornstarch
2 1/2 c 1% cottage cheese
2/3 c Reduced-fat sour cream
1 c Sugar
2 lg Eggs; separated
1/4 c Fresh lemon juice
1 1/2 ts Grated lemon zest
1 tb Butter; melted
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
2 lg Egg whites

1 pt Fresh strawberries

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

To make crust: Lightly oil a 9-inch springform pan, or coat it with non-
stick cooking spray.

Place zwieback in a food processor with sugar and cinnamon. Add oil, butter
and 2 tb. water. Process until the crumbs are evenly moistened. Reserve 2
tb. 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.

To make filling: Preheat oven to 325 degrees F. In a small bowl, combine
milk and cornstarch. Whisk until smooth; set aside. In a food processor,
puree cottage cheese and sour cream until smooth, about 1 minute. Add
sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and
milk mixture and process.

In a large mixing bowl, beat 4 egg whites until stiff but not dry. Fold the
cheese mixture into the egg whites with a spatula. Pour into the prepared

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. (The cake may be stored,
covered, for up to 3 days in the refrigerator.) Serve garnished with

Nutritional information per serving: 355 calories; 12 g protein; 11 g fat;
53 g carbohydrates; 336 mg sodium; 59 mg cholesterol.

10 Servings