Eggless Mishti doi Cheesecake
Misthi Doi is a sweetened yogurt dessert that is popular in West Bengal, India. Being born & brought up in Kolkata, West Bengal this is very close to my heart and I love having it especially after a Bengali meal. This Mishti doi cheesecake is the perfect fusion of the two places in the world i have spent the most time in- Kolkata and New York. It has the texture of a cheesecake with the flavors of mishti doi. It is eggless and i made it in an Instant pot but can be made in an oven as well.
It is delicious- sweet, light with a slight tangy taste and the buttery crust to balance it all. A must try family favorite treat.
Happy Baking!
Servings: 7 inch cheesecake
Prep Time: 30 mins
Cooking Time: 30 mins
Chilling Time: 5-6 hours
Total Time: 7 hours
Ingredients:
14 oz (1 can) sweetened condensed milk
1/2 cup 2% greek yogurt or non fat
1/2 cup cream cheese, room temperature softened
1.5 tbsp jaggery powder or melted or finely grated - check notes
8 sheets graham crackers
1.5 tbsp brown sugar
3 tbsp unsalted butter, melted
Directions:
In a food processor, add the graham crackers and brown sugar. Pulse it till it is a fine sand like texture.
Add the melted butter and pulse it till it is well combined and like wet sand. Scrape the edges to ensure it is well mixed in.
Transfer it to a spring form pan. Spread it out on the base and edges of the pan. I like to use the base of a small measuring cup or bowl to press down the base. I use the edges of the cup to press the crust along the walls of the pan.
You can just make the base if you like- check notes for that.
Make the base and walls to the thickness you like.
Freeze the crust in the pan for 30 minutes.
Prepare the cheesecake filling- In a food processor add the cream cheese, yogurt, condensed milk and melted jaggery.
Pulse it till it is smooth & lump free. I used the chop option In the food processor.
Pour it in the chilled crust.
Spread it out to ensure it is well spread out. Lightly tap it once to prevent any empty spaces.
Cover the pan with a foil paper. Make sure it is well covered.
In an instant pot, place the trivet that came along with the IP. Pour in about 1.5-2 cups of water. (The water level should be lower than the top the trivet so that’s it does not touch the cheesecake pan)
Place the foil covered spring form pan on the trivet.
Pressure cook on high for 30 minutes. Let it natural release for 15-20 minutes and then release the lid.
Take out the pan from the IP. (Be careful as it is warm)
Let it chill at room temperature for 1 hour. Then chill in the fridge for at least 4-5 hours. The longer you chill, the better it is.
Serve cold. Garnish with sliced nuts or rose petals.
Notes/Tips:
Make it a day before if possible- the flavor sets in much more. Just keep it in an air tight container or plastic wrap it so it does not dry out.
Jaggery- ideally use powder.If it’s cold use finely grated jaggery- I grated in a zested as melted jaggery will just clump together due to the cold. If warmer use melted jaggery- I melted whole jaggery with 1/2 tbsp of water in the microwave for 30-50 seconds, stirring it in 15 seconds intervals.
If you are just making the crust as a base and not all around, then you would need about to make a1/2-2/3rd of the crust recipe (depending on the thickness you like)
I used 2% greek yogurt but you can use full fat yogurt.
I used a food processor but you can use a hand mixer or a stand mixer to make the filling Just do not over mix it.
Do not over mix the cheesecake mixture. Just mix till combined and lump free. It will make the cheesecake puffy and over rise if you over mix it.
If you make it in individual ramekins then you need to reduce the cooking time by 5-6 minutes, and likewise if you are making a larger cheesecake then you need to increase the time by 5-6 minutes.
After pouring the batter tap the pan gently on the countertop. This helps any air bubbles in the batter rise to the surface. Prick them with a tooth pick. This helps getting a smoother surface
If you want to bake it an oven instead of using an instant pot- Preheat oven to 300F. Make sure to wrap the bottom of the cake pan with foil so that water doesn’t go inside the cake pan. Place the pan on a baking tray. Keep the baking tray on the middle rack in the oven and pour 1-1.5 cup of hot water in the baking tray. Bake for 35 min to 50 mins or until most of the cake is set except just jiggly in the middle. It can take almost an hour depending on how hot your oven gets but be sure to check it before so that it doesn’t overbake. It will continue to cook and set while it cools. Take it out and cool at room temp for an hour. Chill in the fridge for 5-6 hours.
