Passover Cottage Cheese Cake
Delight your taste buds with this Passover Cottage Cheese Cake, a light and creamy dessert that's perfect for celebrating the holiday or any special occasion. This flourless cheesecake is made with smooth cottage cheese, tangy lemon zest, and a touch of vanilla, creating a delicate balance of flavors that is both refreshing and indulgent. A base of whipped egg whites gives it a cloud-like texture, while potato starch makes it ideal for Passover. Optional golden raisins add a hint of natural sweetness, though the cake is equally divine without. With just 20 minutes of prep time and no need for complicated techniques, this gluten-free, airy cheesecake is easy to make yet impressively elegant. Serve it chilled or at room temperature, garnished with whipped cream or fresh berries for a stunning finish that's sure to wow your guests.
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Ingredients
- 453 grams cottage cheese (full-fat or low-fat)
- 4 large eggs
- 120 grams sugar
- 30 grams potato starch
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 50 grams raisins (optional)
- 10 grams unsalted butter (for greasing the pan)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with unsalted butter and line the bottom with parchment paper.
Step 2
In a large mixing bowl, blend the cottage cheese until smooth using an immersion blender or food processor. This will create a creamy base for the cake.
Step 3
Separate the eggs, placing the whites in a clean mixing bowl and the yolks in a separate small bowl.
Step 4
Using an electric mixer, beat the egg whites with the salt until stiff peaks form, about 3-4 minutes. Set aside.
Step 5
In another bowl, whisk the egg yolks with sugar until pale and creamy. Add the potato starch, lemon zest, vanilla extract, and blend well.
Step 6
Fold the whipped egg whites into the yolk mixture in three parts, being gentle to maintain as much air as possible.
Step 7
Carefully fold the smoothened cottage cheese into the egg mixture until evenly incorporated. If you're using raisins, fold them in at this stage.
Step 8
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 9
Bake for 45-50 minutes, or until the top is golden brown and the center is set. When done, the cake should have a slight jiggle in the center but will firm up as it cools.
Step 10
Allow the cake to cool completely in the pan on a wire rack. Once cool, remove the sides of the springform pan and transfer the cake to a serving plate.
Step 11
Serve the cake chilled or at room temperature. Enjoy as-is or with a dollop of whipped cream or fresh berries if desired.
Nutrition Facts
| Serving size | (872.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.1 |
| Total Fat 47.4g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 842.4mg | 0% |
| Sodium 2554.5mg | 0% |
| Total Carbohydrate 202.7g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 162.8g | |
| Protein 77.1g | 0% |
| Vitamin D 170.4IU | 0% |
| Calcium 536.6mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1151.4mg | 0% |
Source of Calories