Velvet Cheesecake with Sour Cream Topping


1 6-ounce package zwieback, rolled into fine crumbs
1 pound cottage cheese
1/2 cup sugar
4 tablespoons melted butter
2 large eggs, separated
2 tablespoons cornstarch mixed with: 2 tablespoons light cream
juice and rind of half a lemon
1/2 teaspoon vanilla
pinch of cinnamon
1 cup sour cream blended with: 1 tablespoon sugar and 1/2 teaspoon vanilla


Butter a 9-inch springform pan and press the crumbs onto the sides and bottom. Bake for 5 minutes and cool. Beat the cottage cheese until smooth and add to it the egg yolks, sugar, butter, lemon rind and juice, cinnamon, vanilla, and the cornstarch mixture. Beat well and fold in the egg whites, well beaten. Spoon the mixture into the pan and level it with a knife. Bake in a 350 degree F oven for 25 minutes, or until the cake feels firm to the touch for an inch round the edge. The center will firm up as it cools. Remove the cake from the oven and cool for 10 minutes. Turn the oven to 400 degrees F, spoon the sour cream topping over the cake and return it to the oven for 8 minutes. Cool the cake in a place that is free from drafts. When cold cover with aluminum foil and chill in the refrigerator for several hours. (This cake may be glazed with melted strawberry or apricot jam.)


Serves 8

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