Categories: Desserts, Harned 1994, Jewish 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
      6 oz Package zwieback toasts 
    3/4 c  Sugar 
    1/4 ts Ground cinnamon 
      3 tb Vegetable oil 
           -- preferably canola 
      1 tb Butter; melted 
 
----------------------------------FILLING---------------------------------- 
    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 
 
----------------------------------GARNISH---------------------------------- 
      1 pt Fresh strawberries 
  
  Cheesecakes and other dairy treats are customary for the Jewish 
  festival of Shavuoth. 
   
  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 pan. 
   
  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 strawberries. 
   
  Nutritional information per serving: 355 calories; 12 g protein; 11 g 
  fat; 53 g carbohydrates; 336 mg sodium; 59 mg cholesterol. 
   
  Posted by Al Rice of Alaska.  Formatted by Cathy Harned.