A No-bake Cake for Summer Kitchens

by Chef Mardav

A baking career can be a good way to lose weight. The ovens you encounter in your baking jobs radiate heat from morning to night. You'll feel the pounds just melting away. Here's a way to avoid the heat while making a cake that will have your family begging for more.

You may love to bake, but not during the hot weather months. Of course, you have no choice if you're spending the summer in a baking and pastry school.

Here's a cake you may not learn to make in your cake baking class. It's a fine desert though, so you may meet it in some part of your baking education.

Combine your love of food with hands-on training from the best instructors in the business at Florida Culinary Institute.

Chef Mardav's No-bake Pumpkin Cheesecake

• You'll need 2 cups of cooked pumpkin (You can use the canned kind, but not pumpkin pie filling).
• 1/2 cup of white sugar.
• 1/4 cup of loosely packed brown sugar.
• 3 tablespoons of butter.
• 4 ounces of cream cheese.
• 1/4 cup of small curd cottage cheese.
• 1/3 cup milk.
• 1/8 cup water.
• 1 packet of plain gelatine.
• 1/8 teaspoon each of ground cinnamon, cardamom, clove.
• 1/2 pound graham crackers.
• 6 plain sugar cookies.

- Crumble the graham crackers and sugar cookies into a bowl.
- Grease a glass baking dish with butter. Fill with a well-packed layer of the crumbs.
- Dissolve the gelatin in the water and heat slowly while stirring constantly. When it is all liquid, lower the heat and add the milk and sugars. Stir.
- When the sugar is dissolved, cool for 5 minutes. Put into blender with the rest of the ingredients Blend thoroughly.
- Put the mixture into the baking pan with the cookie/cracker crust and smooth it down.
- Leave in the refrigerator overnight (not the freezer).
- ENJOY!

Your Cheesecake Body

• 1 box frozen raspberries
• 2 cups fresh plain goat cheese
• 1 packet unflavored gelatine
• 1/3 cup sugar
• 1 cup milk (preferably goat milk)

- Drain the raspberries, reserving liquid.
- Heat the liquid and stir in the gelatin and sugar until dissolved.
- Add milk.
- Put into blender with cheese and raspberries. Blend until smooth.
- Pour into a baked pastry or graham crumb pie shell.
- Refrigerate for at least 4 hours.

About the Author

Chef Mardav wandered into his mother's kitchen when he was seven years old. He liked what he discovered there and he has been spending time in kitchens ever since.

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