Passover Cottage Cheese Cake

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.