Yield: 8 servings
|APPLE PECAN CHEESE CAKE|
|1 each||Pk Cream Cheese (8 oz)|
|1 cup||Low Fat Cottage Cheese (1/2 lb)|
|1 each||Tb Potato Starch|
|¼ cup||Pecans; ground|
|½ cup||Pecans; chopped|
|3 eaches||Granny Smith Apples; cored; peeled; sliced thin|
|3-4 tb Sweet White Wine (Passover)|
|2 eaches||Tb Sugar|
|[Serves 8 to 10]|
Preheat oven to 350F. Grease a small spring form pan and dust with potato starch and ground pecans. Shake out excess and save. In a food processor or blender, blend the cream cheese, cottage cheese, sugar, remaining potato starch/ground pecan mixture and egg yolks together.
Pour the mixture into a bowl. Beat egg whites until stiff. Gebtly fold into the cheese mixture, ⅓ at a time. Pour into prepared pan and bake at 350F for 1 hour. Turn off oven; open door and let cool.
While cake is cooling, saute the apples, cinnamon and pecans in the white wine until they are slightly soft. Remove from heat and cool.
Spoon over cheese cake while serving. From An Article: Matzoh Free Zone Is Ideal For Meals By: Eileen Goltz in The Canadian Jewish News 6 April, 1995
Submitted By SAM LEFKOWITZ On 04-17-95