Dessert Mishti Dohi an Indian Style Cheesecake
Experience the perfect fusion of Indian tradition and Western indulgence with this Dessert Mishti Dohi, an Indian-style cheesecake that’s as rich in flavor as it is in heritage. This luscious, no-fuss cheesecake is built on a buttery digestive biscuit crust and features a creamy, delicately spiced filling made with full-fat Greek yogurt, jaggery powder, and a hint of aromatic cardamom. Baked to silky perfection and chilled for a melt-in-your-mouth texture, it strikes the perfect balance between sweetness and tang. Topped with a festive sprinkling of chopped pistachios or almonds, this dessert is a showstopper for any occasion, from festive celebrations to intimate gatherings. Bring a taste of India to your table with this easy-to-make, crowd-pleasing dessert that honors tradition while delivering modern decadence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 80 grams Unsalted butter (melted)
- 400 grams Sweetened condensed milk
- 400 grams Greek yogurt (full-fat, strained)
- 200 milliliters Heavy cream
- 150 grams Jaggery powder (or brown sugar)
- 2 tablespoons Cornflour
- 1 teaspoon Green cardamom powder
- 20 grams Pistachios or almonds (chopped, for garnish)
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
In a food processor, crush the digestive biscuits into a fine crumb. Add in the melted butter and process again until the crumbs are moistened and hold together when pinched.
Step 3
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Use a flat glass or measuring cup to compact the crumbs tightly. Refrigerate while preparing the filling.
Step 4
In a mixing bowl, whisk together the sweetened condensed milk, Greek yogurt, and heavy cream until smooth and well combined.
Step 5
Add the jaggery powder, cornflour, and cardamom powder to the mixture. Whisk again until there are no lumps.
Step 6
Pour the mixture over the prepared crust in the springform pan, spreading it evenly.
Step 7
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to maintain a creamy texture.
Step 8
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Step 9
Refrigerate the cheesecake for at least 4 hours (preferably overnight) to set fully.
Step 10
Before serving, garnish with chopped pistachios or almonds on top for a pop of color and added texture.
Step 11
Slice and serve chilled.
Nutrition Facts
| Serving size | (1468g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4655.8 |
| Total Fat 232.2g | 0% |
| Saturated Fat 123.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 570.6mg | 0% |
| Sodium 1766.0mg | 0% |
| Total Carbohydrate 543.3g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 419.6g | |
| Protein 88.8g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1845.5mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2751.7mg | 0% |
Source of Calories