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Crust
Lightly oil a 9-inch
springform pan, or coat it with nonstick cooking spray. Place zwieback
in a food processor with sugar and cinnamon. Add oil, butter and 2 Tabs.
water. Process until the crumbs are evenly moistened. Filling Preheat oven to 325 degrees F. In a small bowl, combine milk and cornstarch. Whisk until smooth. Set aside. In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute. Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. In a large mixing bowl, beat 4 egg whites until stiff but not dry. Fold the cheese mixture into the egg whites with a spatula. Pour into the prepared pan. Sprinkle with the reserved crumbs and bake for 1 hour, or until well puffed. (There will be a few cracks. Turn of the oven and leave the torte in the oven for 1 hour with the door closed to cool gradually. Remove from oven; transfer to a rack to cool completely. (The cake may be stored, covered, for up to 3 days in the refrigerator. Serve garnished with strawberries. Serves 10.
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