This is my favorite cottage cheese cake for Shavuot. It is lighter than the traditional New York cheesecake, but nonetheless extremely luscious.
Time: 1 hour 30 minutes + overnight
– 5 eggs, separated
– ½ tsp salt – 24 oz (750 g) cottage cheese
– 4 oz (100 g) potato cornstarch
– 1 cup (200 g) sugar
– ⅔ cup (150ml) liquid whole cream
– Zest of ½ lemon
Preheat the oven at 375°F (190°C).
Beat all the egg whites with the salt. Put the egg yolks in another bowl.
In a separate bowl, mix together all the cottage cheese, potato cornstarch, sugar, liquid whole cream, lemon zest, and the 5 egg yolks. Slowly, add the beaten egg whites.
Pour in a greased 8-inch (20 cm) pan. Bake in the oven at 375°F (190°C) for 35–40 minutes.
Let it cool for 1 hour, then put it in the fridge overnight before serving