Introduction
Mishti Doi Cheesecake is a delightful fusion of traditional Indian flavors and a classic dessert. This cheesecake combines the creamy, caramelized goodness of Mishti Doi, a sweetened yogurt dish from Bengal, with the rich and smooth texture of a classic cheesecake. Perfect for special occasions or as a unique treat, this dessert is sure to impress your family and friends.
Detailed Ingredients with measures
For the crust:
– 200g digestive biscuits, crushed
– 100g unsalted butter, melted
For the filling:
– 500g cream cheese, softened
– 400g Mishti Doi (sweetened yogurt)
– 100g powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons gelatin, dissolved in 1/4 cup warm water
– 1 teaspoon cardamom powder
For the topping:
– 100g chopped nuts (cashews, almonds)
– Honey or sugar syrup for drizzling
Prep Time
The preparation time for the Mishti Doi Cheesecake is approximately 20 minutes. This includes mixing the crust ingredients and preparing the filling.
Cook Time, Total Time, Yield
The cooking time for this cheesecake is about 4-6 hours, mainly for chilling in the refrigerator. The total time to prepare and set the cheesecake will take around 6-8 hours. This recipe yields a cheesecake that serves 8-10 people, making it a perfect dessert for gatherings.
Detailed Directions and Instructions
Step 1: Prepare the Crust
– Preheat the oven to 180°C (350°F).
– Crush the digestive biscuits until finely ground.
– Mix the crushed biscuits with melted butter until well combined.
– Press the mixture into the bottom of a 9-inch springform pan to form the crust.
– Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
– In a large mixing bowl, beat the cream cheese until smooth.
– Add the mishti doi (sweetened yogurt) and mix until fully incorporated.
– Gradually add sugar and continue to beat until creamy and smooth.
– Add the eggs one at a time, mixing well after each addition.
– Stir in the cardamom powder and vanilla extract.
Step 3: Assemble the Cheesecake
– Pour the cheesecake filling over the cooled crust in the springform pan.
– Smooth the top with a spatula for an even finish.
Step 4: Bake the Cheesecake
– Bake in the preheated oven for 45-50 minutes.
– The edges should be set, while the center remains slightly jiggly.
– Turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
Step 5: Chill the Cheesecake
– Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Step 6: Serve
– Carefully remove the cheesecake from the springform pan.
– Slice and serve chilled, optionally garnished with nuts or chocolate.
Notes
Note 1:
– Ensure the cream cheese is at room temperature for easier mixing.
Note 2:
– Mishti doi can be made at home or purchased from a store.
Note 3:
– Feel free to adjust the sweetness according to your taste.
Note 4:
– This cheesecake can be stored in the refrigerator for up to a week.
