Passover Cottage Cheese Cake

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.)

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 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 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 .

Ingredients

butter, matzo meal, sugar, cinnamon, sweet red wine, cream-style cottage cheese, cream cheese, eggs, sour cream, potato starch, orange rind, vanilla