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They couldn’t believe this cheesecake was low-fat, not to mention kosher for Pesach
Wednesday, March 15, 2017
Pesach cakes are often laden with sugar and oil. I was determined to come up with a cheesecake that is delicious, dietetic, and a little different. I know I succeeded because the stylist and photographer had a piece and then another, until I gently whisked it into the kitchen so my family would have some too. They couldn’t believe it was low fat. Thanks, Cheryl Meskin, for the inspiration.
Place a pan filled halfway with water on the bottom of the oven. Preheat oven to 350°F (180°C). Beat egg whites until thick and shiny, adding the salt and ¼ cup sugar. Set aside. Beat yolks with 1/3 cup sugar until lemony. Add cheese, almond flavoring, and vanilla sugar. Add potato starch, 1 tablespoon at a time. Fold in egg whites. Pour into a 9-inch round pan, preferably Pyrex. Bake for 30 minutes or until set. Do not open the oven in the middle! Let rest in oven for 15 minutes, with oven off.
Meanwhile, line a strainer with 2-3 pieces of paper towels. Whisk sour cream and yogurt together in a small bowl and pour into strainer. When all liquid is drained, pour back into bowl. Add the vanilla sugar and sugar and mix well. Spread over cake, almost till the edge.
Garnish with chocolate shavings if desired. For a more dietetic garnish, use fresh fruit or dollops of sugar-free jelly. This cake can be frozen and actually tastes delicious from the freezer.
Note This can be made in a wonder baker. Follow instructions as
you would for other cakes. Let cool in pan with cover on.
Tip If almond flavoring is not available, sub ½-1 tsp fresh lemon juice.
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