Say mishti doi once and most faces light up- from Bollywood celebrities to those far away from their homeland Bengal. It’s an emotion after all!
But its lesser known and equally delicious cousin Bhapa doi (steamed yogurt) deserves a mention too!
With a creamy and light pudding-like texture coupled with the earthy flavour of nolen gur (date palm jaggery), this cheesecake is a sure winner this winter ❄️
You could play around with different toppings like strawberry glaze or chocolate shavings or you may also mix fresh mango puree in the cake batter to make it even more sinful.
With minimal ingredients and a hassle-free baking technique, this cheesecake comes together in a snap! Try it once and feel the magic 🙂
2 cups parle g/ good day or any digestive biscuit crumbs
1/2 cup melted butter
200 g plain yogurt
100 g hung yogurt
300 ml condensed milk
1 tsp vanilla essence
3 tbsp liquid nolen gur (date palm jaggery)
4-5 tbsp fresh milk (preferably full fat)
Chopped almonds and pistachios for garnishing
In a bowl, add 2 cups of Parle g/ Good day or any other digestive biscuit crumbs and the melted butter. Mix thoroughly until well combined. Now press the crumbs into an even layer at the bottom of an 8-9 inch spring foam pan. Keep refrigerated for at least 15-20 minutes.
In another bowl, gently fold with a spatula the following ingredients- plain yogurt, hung yogurt, condensed milk, vanilla essence, liquid nolen gur and fresh milk. Don’t use a whisk! Just mix the ingredients with a spatula without over mixing, else the cake may crack while baking.
The best thing about bhapa doi/ steamed yogurt is that there is no fixed measurement of ingredients unlike regular baking. You can add/ reduce the quantities depending on how sweet you want the cheesecake to be but just make sure that the batter is of slightly thicker consistency.
Pour the batter into the cake pan.
Put few drops of the liquid gur/ jaggery on top with a spoon and now spread them with a toothpick/ skewer to your liking and create any random design as seen the pictures below.
Bake in a pre-heated oven at 170 degree Celsius for 50 minutes. Don’t forget to pour some hot water on a baking tray and place the cake pan on top and then bake (water bath).
Refrigerate for at least 5 hours and serve chilled garnished with chopped almonds, pistachios and a drizzling of some warm nolen gur🤍