Kosher For Pesach Cheese Cake

Kosher For Pesach Cheese Cake

By: Danit Saloman, Chef Halavan

Prep time: 10 minutes

Serves: 12 (24 cm pan)

5 large eggs, with the yolks and egg whites separated
1 cup of sugar
500 grams of Tnuva 5% Quark Cheese
2 teaspoons of vanilla extract
1 teaspoon of grated lemon peel
2 tablespoons of lemon juice
½ cup of potato starch
1 cup (250 ml) of cream
2 tsp of baking powder

1. Place the bottom of a 24-cm spring baking pan in a rectangle of baking paper and tighten it around the frame. Heat the oven to medium-low heat (160 degrees) with the large oven pan on the middle shelf.

2. Whip the egg whites with half a cup of sugar into a shiny foam. In a second bowl, mix the cheese, egg yolks, the remaining sugar, vanilla, lemon peel, lemon juice and potato starch and the baking powder and mix well until it is smooth. Whip the cream into a firm batter in a third bowl.

3. Add the whipped cream to the cheese mixture and mix at low speed until it is half mixed. Add the egg white mixture and stir in a spatula with a spatula for a uniform airy mixture.

4. Pour the mixture to the pan. Place the pan in the oven pan and bake for 25 minutes. Take the pan out and slide the knife between the edges of the cake and the cake pan to make sure it doesn’t stick. Return the pan to the oven and bake for another 30 minutes or until the center of the cake is almost solid. Turn off the oven and let the cake cool for 30 minutes. Remove the cake from the oven and cool completely. Cover and refrigerate for at least 12 hours before serving

Tnuva Products used in this recipe: