Refrigerator Cheese Torte No Bake Old Family Recipe Using Springform Pan
This old fashioned recipe undoubtedly dates back to the days of iceboxes which preceded modern refrigerators. It is another handwritten old recipe from a file of my grandmother's which I am going through and testing some of the recipes.
My mother was young enough to remember iceboxes out at her parents lake cottage. They did have a refrigerator in the City of Milwaukee. But things were still a bit more primitive at their lake cottage which was used during the summertime.
This Refrigerator Cheese Torte is attributed to Alvina who was a great aunt of mine. One of her two sisters was my maternal grandfather's mother. She was my great grandmother whom we called "Granny."
I remember my Granny and also my Aunt Alvina when I was a child still living in Wisconsin. Readers can see a photo of the three sisters below. My great aunt Alvina is the tallest of the sisters in the middle. It is her dessert recipe that will be featured in this article.
No Bake Recipe
This no bake recipe is a light and airy gelatin concoction made that way with the additions of whipped egg whites and also real whipped cream folded into this lemony flavored dessert. It was a crowd pleaser when served to some of our dinner guests recently, so I am happy to be able to share this sweet heritage recipe of yesteryear with you modern cooks of today.
Ingredients for Refrigerator Cheese Torte
- 2 tablespoons Gelatin
- 1 cup granulated sugar
- 1/4 cup cold water
- 1 pound dry cottage cheese, (I used ricotta)
- 2 egg yolks
- 2 lemon rinds & juice
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup milk
- 2 egg whites
- 1/2 pint whipping cream
- 4 cups corn flakes, (Note - This plus the last 2 ingredients are for the cornflake crust)
- 1/4 cup butter
- 1/8 cup sugar
Preparation Photos for Refrigerator Cheese TorteClick thumbnail to view full-size
- Soften the gelatin in cold water.
- Put slightly beaten egg yolks in double boiler with salt, milk and sugar.
- Over the heated water, cook until it thickens, stirring occasionally.
- Remove from fire (heat source), add grated lemon rind and gelatin...stirring until gelatin is dissolved. Then cool.
- While mixture is cooling, beat the egg whites until they form stiff peaks.
- In another bowl beat the whipping cream until it is also well whipped.
- Before gelatin hardens, beat in cottage cheese, lemon juice and the vanilla using an egg beater.
- Next, fold in the beaten egg whites and whipped cream.
- Butter a springform pan well and line it with the cornflake pastry. (See how to make cornflake pastry in the text capsule below.)
- Pour in the cheese mixture and cover with the remaining cornflake crumbs.
- Chill thoroughly for five or more hours.
Preparing the Corn Flake CrustClick thumbnail to view full-size
Back when this recipe was handwritten there were no instructions on how to make the cornflake crust. It was probably well known to the home cooks back in that era but I had to search to find a recipe. I found an online newspaper recipe dated September 8, 1950 from the Deseret News that posted the recipe. So I will share my findings with you.
The cornflakes, butter and sugar are already listed as the last three ingredients already posted up above.
Here are the instructions:
- Roll or grind cornflakes to make 1 cup of fine crumbs and combine with the sugar and the softened butter. Reserve some of the crumbs for the top of the cheese torte.
- Mix thoroughly and press the mixture evenly and firmly around the edges and bottom of the pan. I used the back of a spoon to firmly press the crumbs into the springform pan. (Apparently this cornflake pastry recipe was also used for pies as the directions said to press them into a pie pan.)
- Chill the crust before the cooled filling is added. This step needs to be done before the cheese mixture is made.
Note: I allowed an hour or so in the refrigerator for the crust to set up before starting the cheese mixture. I crushed the cornflakes but think that next time I will use a rolling pin and make the cornflakes more of a fine dust consistency.
John Harvey Kellogg and Adventism (also shows the Battle Creek Sanitarium and some of the famous people who went there for treatment.)
Did you know that the readily available corn flake cereals of which most anyone reading this is undoubtedly very familiar started out as a result of an accident? Sometimes inventions are purposeful and intended and other times they are unexpected as happened in the case of corn flakes.
In the State of Michigan back in the late 1800s was a sanitarium operated by Dr. John Harvey Kellogg. His younger brother, Will Keith Kellogg operated as the business manager at the Battle Creek Sanitarium.
The brothers were both Seventh Day Adventists and believed in treating their patients with a vegetarian diet devoid of not only meat but also things like sugary items, alcohol, tobacco and even stimulants like coffee or tea. Exercise and fresh air activities were promoted.
Wealthy people from all walks of life came to be managed as well as pampered much like going to a health spa today for a week or more of good diet, exercise and treatments.
One day some cooked wheat that had been left awhile turned stale. But hoping not to waste it they rolled it out thin and upon toasting it, flakes were discovered. The sanitarium patients probably liked the change of pace regarding diet and wanted more. It was decided to try other types of grains and create similar taste treats for the patients.
Lo and behold a business was born!
A patent was issued in 1896 and Will Keith Kellogg founded the Battle Creek Toasted Corn Flake Company in 1906 which later became the Kellogg Company in 1922. Today this huge business conglomerate owns and manufactures all kinds of food items worldwide.
Refrigerator Cheese Torte
This is a much lighter recipe compared to most cheesecake recipes. It is not an overly sweet dessert but rather more on the refreshing side with the slight lemony tang. I think that lime zest and lime juice would make for a nice variation if something other than lemon was desired as a flavoring component.
A graham cracker or other crumbly crust (even no crust) could be substituted for the cornflake crust called for in this heritage recipe in my opinion. It was fun however keeping this dessert recipe true to the past.
I hope that you enjoy this recipe from the days of yesteryear.
Please take time to give this no bake, light and refreshing Refrigerator Cheese Torte Dessert Recipe a star rating. Thank you!!!
Do you think that you will be making this old fashioned Refrigerator Cheese Torte?
For those who want another version of a no bake cheesecake recipe...
© 2012 Peggy Woods