Refrigerator No-Cheese Cake
Submitted by chrisdan
Diabetic-friendly no-cheese cheesecake built on yogurt, gelatin, whipped milk powder, and lemon over a graham crust. Light, fluffy, sugar-free if you want it, no oven required.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
300 minRefrigerator no-cheese cake is the lighter alternative to traditional cheesecake, designed for diabetic friends, low-calorie eaters, and anyone who wants the look and feel of cheesecake without the cream-cheese heaviness. Tangy yogurt takes center stage, set with unflavored gelatin and lightened with whipped egg white and dry milk powder for that signature airy mousse texture.
The two-bowl technique is the key. First, dissolve gelatin in cold water then heat to liquify, beat into sweetened yogurt, and chill until partially set (the texture of unbeaten egg whites, the recipe notes). Meanwhile, whip iced water with dry milk powder, egg white, lemon zest, lemon juice, and sweetener into stiff peaks. The dry milk powder is a brilliant old trick: it whips into a stable foam like heavy cream but without the fat.
Fold the whipped milk mixture into the partially-set yogurt for a billowing, lemon-bright filling that mounds over a thin graham crumb crust. Chill four hours and you have a dessert you can serve to anyone watching their sugar or fat. To unmold, run a warm cloth over the bottom of the pan for a few seconds, invert onto a plate, and the cake releases clean. Garnish with strawberries or maraschino cherries.
Kitchen Tips
- The yogurt mixture must be partially set before folding in the whipped milk. Too liquid and the foam deflates. Too solid and you can’t fold smoothly.
- Use ice-cold water and a chilled bowl for whipping the milk powder. Like heavy cream, dry milk whips best very cold.
- Use a sugar substitute like stevia or erythritol for a truly sugar-free version that works for diabetics.
- Run a thin spatula around the edge before unmolding. Skipping this step almost guarantees a torn cake.
Variations
- Replace the graham cracker crust with crushed vanilla wafer crumbs for a different base flavor.
- Stir 1 teaspoon of grated orange zest in place of lemon for a citrus-orange version.
- Top with fresh berries macerated with a tiny bit of sweetener instead of maraschino cherries for a fresh, less syrupy finish.
Ingredients
Directions
Put crackers in a plastic bag and tie top; crush with a rolling pin or jar to make fine crumbs.
Melt margarine in the bottom of a 8 or 9-inch round cake pan.
Spread margarine evenly over bottom of pan.
Sprinkle crumbs evenly on bottom only; press gently.
Chill in refrigerator.
Soak gelatin in cold water. Heat over boiling water to dissolve the gelatin.
Combine yogurt and first measure of sweetener; beat at moderate speed with rotary beaters, adding dissolved gelatin gradually.
Chill until it is 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 second measure of sweetener.
Beat at high speed until stiff. Fold into partially set yogurt; blend very well.
Spoon mixture on top of crumbs in pan.
Chill 4 hours or longer until set.
To unmold, loosen around edge of mold with thin spatula right down to bottom of pan.
Place larger plate upside down on top of mold.
Turn plate and pan over; cover top of pan for a few seconds with a hot cloth that has been run under hot water then rung out.
Remove cloth and lift pan from mold.
When ready to serve, garnish with cherries or strawberries and cut into six equal slices.
6 Servings.
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