Yummy, sweet Passover cheesecake made with farmer cheese and sour cream over a gluten-free crust.
- Cooking and Prep: 1.5 h
- Serves: 36
For the Crust
Preheat oven to 350 degrees Fahrenheit. Line an 11- by 17-inch pan.
Beat egg yolks with two tablespoons sugar and vanilla sugar. Add potato starch, oil, zest, and juice.
Whip egg whites and remaining sugar to stiff peaks. Gently fold yolk mixture into whites.
Pour into prepared pan and bake 15–18 minutes. Do not over-bake.
For the Filling
Mix sour cream and potato starch until well combined; add farmer cheese.
Beat egg yolks with half a cup sugar and vanilla sugar; add orange juice. Combine two mixtures.
Beat egg whites and remaining sugar to stiff peaks; gently fold in cheese mixture.
Pour into crust and bake at 350 degrees Fahrenheit for 45 minutes or until done, firm around the edges but still slightly jiggly in the middle. Chill before serving.
Serve some fresh fruit alongside cheesecake to enhance its flavor.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz