PASSOVER COTTAGE CHEESE CAKE

Passover Cottage Cheese Cake image

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.)

Provided by coconutty

Categories Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups butter, softened
1 1/4 cups matzo meal
2 tablespoons sugar
1/8 teaspoon cinnamon
2 tablespoons sweet red wine
1 cup cream-style cottage cheese, sieved
8 ounces cream cheese, softened
3 large eggs, separated, at room temperature
2/3 cup sugar
1 cup sour cream
1 tablespoon potato starch
1 tablespoon grated orange rind
1/4 teaspoon vanilla

Steps:

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.

Nutrition Facts : Calories 674.6, Fat 53.8, SaturatedFat 33.2, Cholesterol 218.6, Sodium 482.8, Carbohydrate 38.6, Fiber 0.6, Sugar 20.3, Protein 10.8