Refrigerator No-cheese Cake

Refrigerator No-Cheese Cake Recipe with Yogurt and Lemon

Preparation time: 20 minutes | Cooking time: 4 hours | Servings: 6

Introduction

Refrigerator No-cheese Cake is a delicious and light dessert that is perfect for those looking for a healthier alternative to traditional cheesecake. This recipe is easy to make and requires no baking, making it a great option for hot summer days when you don't want to turn on the oven.

History

The origins of Refrigerator No-cheese Cake are not entirely clear, but it is believed to have been created as a healthier version of traditional cheesecake. By using yogurt instead of cream cheese, this recipe cuts down on the fat and calories typically found in cheesecake, making it a guilt-free treat for those watching their waistline.

Ingredients

4 large graham crackers (2.5 x 2.5 inches)
1 tsp margarine
1 tbsp granulated gelatin
0.5 cup cold water
2 cup plain low-fat yogurt
sugar substitute equivalent to 1 tbsp sugar
0.5 cup iced water
1.5 tsp grated lemon rind
1 egg white
0.5 cup instant nonfat dry milk
2 tbsp fresh lemon juice
1.5 tsp pure vanilla extract
sugar substitute equivalent to 1 tbsp sugar
3 maraschino cherry halves, or 6 small strawberries for garnish

How to prepare

Put crackers in a plastic bag and tie the top; crush them with a rolling pin or jar until they become fine crumbs.
Melt margarine in the bottom of an 8- or 9-inch round cake pan.
Spread margarine evenly over the bottom of the pan.
Sprinkle the crumbs evenly on the bottom only and press gently.
Chill in the refrigerator.
Soak gelatin in cold water.
Heat the gelatin over boiling water until it dissolves.
Combine yogurt and the first measure of sweetener.
Beat at moderate speed with rotary beaters, gradually adding the dissolved gelatin.
Chill until it reaches the consistency of unbeaten egg whites.
Meanwhile, place iced water, lemon rind, egg white, and dry milk powder in a large bowl.
Beat with rotary beaters until soft peaks form.
Add lemon juice, vanilla, and the second measure of sweetener.
Beat at high speed until stiff.
Fold into the partially set yogurt and blend very well.
Spoon the mixture on top of the crumbs in the pan.
Chill for 4 hours or longer until set.
To unmold, loosen around the edge of the mold with a thin spatula right down to the bottom of the pan.
Place a larger plate upside down on top of the mold.
Turn the plate and pan over, and cover the top of the pan for a few seconds with a hot cloth that has been run under hot water and then wrung out.
Remove the cloth and lift the pan from the mold.
When ready to serve, garnish with cherries or strawberries and cut into six equal slices.

Variations

Add a layer of fruit compote or jam between the crust and filling for added flavor.
Use different flavored yogurt, such as strawberry or blueberry, for a twist on the classic recipe.
Top the cake with a drizzle of chocolate sauce or caramel for a decadent touch.

Cooking Tips & Tricks

Make sure to crush the graham crackers finely for a smooth crust.

- Be sure to chill the crust before adding the filling to ensure it sets properly.

- When folding the whipped egg white mixture into the yogurt mixture, be gentle to maintain the light and airy texture of the cake.

- To unmold the cake, run a thin spatula around the edge of the pan before inverting it onto a plate.

Serving Suggestions

Serve Refrigerator No-cheese Cake chilled with a dollop of whipped cream or fresh berries on top.

Cooking Techniques

This recipe utilizes a no-bake technique, making it easy and convenient to prepare.

Ingredient Substitutions

If you don't have graham crackers, you can use crushed digestive biscuits or vanilla wafers for the crust.

- Instead of yogurt, you can use Greek yogurt or sour cream for a tangier flavor.

Make Ahead Tips

Refrigerator No-cheese Cake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cake with fresh berries, mint leaves, or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Serve Refrigerator No-cheese Cake with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftovers of Refrigerator No-cheese Cake in the refrigerator for up to 3 days. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

Each serving of Refrigerator No-cheese Cake contains approximately 150 calories.

Carbohydrates

Each serving of Refrigerator No-cheese Cake contains approximately 20 grams of carbohydrates.

Fats

Each serving of Refrigerator No-cheese Cake contains approximately 3 grams of fat.

Proteins

Each serving of Refrigerator No-cheese Cake contains approximately 5 grams of protein.

Vitamins and minerals

Refrigerator No-cheese Cake is a good source of calcium, vitamin C, and vitamin D.

Alergens

This recipe contains dairy (yogurt) and eggs.

Summary

Refrigerator No-cheese Cake is a low-calorie, low-fat dessert option that is rich in protein and calcium.

Summary

Refrigerator No-cheese Cake is a light and refreshing dessert that is perfect for those looking for a healthier alternative to traditional cheesecake. With its creamy yogurt filling and crunchy graham cracker crust, this no-bake treat is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Refrigerator No-cheese Cake. It was many years ago, a time when the internet was not yet widespread and recipes were passed down through word of mouth or written on index cards. I remember stumbling upon this particular recipe in a community cookbook that a friend had lent me. The name intrigued me - a cheesecake without cheese? How could that be possible?

As I read through the ingredients and instructions, I realized that this was not your typical cheesecake. It didn't require cream cheese or any other dairy products. Instead, it used gelatin, whipped cream, and a few other simple ingredients to create a light and creamy dessert that was meant to be chilled in the refrigerator until set. I was intrigued and excited to give it a try.

I decided to make the Refrigerator No-cheese Cake for a family gathering that weekend. As I gathered the ingredients and followed the recipe, I couldn't help but think about the origins of this unique dessert. Who had come up with the idea of a cheesecake without cheese? How had this recipe been passed down through generations?

As the cake chilled in the refrigerator, I couldn't wait to serve it to my family. When the time came, I brought out the cake and waited for their reactions. To my delight, everyone loved it. The texture was light and creamy, with a subtle sweetness that was perfectly balanced by the tartness of the fresh fruit I had used as a topping. It was a hit, and I knew that this recipe would become a staple in my collection.

Over the years, I have made the Refrigerator No-cheese Cake countless times. It has become a go-to dessert for special occasions and family gatherings. Each time I make it, I think back to that first time I tried the recipe and how it sparked my curiosity and led me to discover a new favorite dessert.

As I grew older, I realized that the true beauty of cooking lies in the stories behind the recipes. Each dish has a history and a heritage, passed down through generations and shared with loved ones. The Refrigerator No-cheese Cake reminds me of the power of food to bring people together, to create memories, and to spark curiosity and creativity.

I am grateful for the opportunity to have stumbled upon this recipe all those years ago. It has become a beloved part of my culinary repertoire, a symbol of tradition and innovation, and a reminder of the joy that can be found in trying something new. So the next time you come across a recipe that piques your curiosity, don't hesitate to give it a try. You never know what delicious discoveries you might make.