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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
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.
Separate the eggs, placing the whites in a clean mixing bowl and the yolks in a separate small bowl.
Using an electric mixer, beat the egg whites with the salt until stiff peaks form, about 3-4 minutes. Set aside.
In another bowl, whisk the egg yolks with sugar until pale and creamy. Add the potato starch, lemon zest, vanilla extract, and blend well.
Fold the whipped egg whites into the yolk mixture in three parts, being gentle to maintain as much air as possible.
Carefully fold the smoothened cottage cheese into the egg mixture until evenly incorporated. If you're using raisins, fold them in at this stage.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
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.
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.
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
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 162.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 537 mg | 41% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
