Cottage Cheese Cake for Shavuot | When you don't want to gain 15 lbs over the holiday... скачать в хорошем качестве

Cottage Cheese Cake for Shavuot | When you don't want to gain 15 lbs over the holiday...

Cottage Cheese Cake Recipe/Light and Fluffy Cheesecake/Low Sugar, No Cream Cheese Cheesecake/Shavuot Recipes/Jewish Holidays/Kosher Cooking/Jewish Orthodox/Jewish Mom Life Hi! In this video I share how to make a (dairy) cheese cake without cream cheese! When it comes to Jewish holidays, while I do like to cook and bake the traditional fare and give my family the holiday experience, I do try as much as I can to healthify (I hope that's a word) the dishes that I'm making. I personally am quite health-conscious and I am raising my children to know and be aware of the food that they are putting into their bodies. And just because something is kosher doesn't mean it's healthy! So, I am not a fan of most cheesecake recipes, since they're very calorically dense and just all that dairy and sugar...I'm not sure which is more problematic. Which I why I am excited to share this recipe with you! This is the cheesecake that I make for Shavuot, and I am happy serving it to friends and family because I know it is not terrible, and my family is happy because they get to eat cake. 😊 Bete'avon! Recipe Step #1 Beat the 3 egg whites for the filling and set aside in the fridge. Crust; 3/4 cup butter 1/3 c sugar 2 eggs 2 c flour 2 tsp baking powder In a mixing bowl, beat together butter and sugar. Add eggs, mix well. Add flour and baking powder and mix until a soft dough forms. Press into a greased 9 x 13" pan. Filling; 2/3 c sugar 3 c cottage cheese 5 Tbsp cornstarch 1 19oz can crushed pineapple 3 tsp vanilla 3 eggs, separated Blend the cottage cheese until smooth and put in a bowl, (I re-use the same one from the dough). Blend pineapple together with reserved egg yolks, cornstarch, and vanilla. Add this to the bowl along with the sugar and mix it all well. Fold in egg whites. Pour filling into the prepared crust. Bake at 350°F and check at 40 mins. If the centre is still wiggly but the top is getting too dark, cover with aluminum foil. *You can try greasing the foil or holding it off the surface with wet toothpicks, to prevent it from sticking to the cake. Bake until the centre is no longer wiggly. Let cool completely before serving. This cake also freezes well.