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Passover Cottage Cheese Cake

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“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.)”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
  2. Prepare the crust:.
  3. 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.
  4. Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
  5. Prepare the filling:.
  6. In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
  7. Add the egg yolks one at a time, beating well after each addition.
  8. Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
  9. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
  10. Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
  11. Pour on top of prepared crust.
  12. Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
  13. Chill in the pan at least 4 hours or overnight.
  14. Run a thin knife around edge of pan; remove side of pan.

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