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.
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Recipe Information
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)
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
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.
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.
In a mixing bowl, whisk together the sweetened condensed milk, Greek yogurt, and heavy cream until smooth and well combined.
Add the jaggery powder, cornflour, and cardamom powder to the mixture. Whisk again until there are no lumps.
Pour the mixture over the prepared crust in the springform pan, spreading it evenly.
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.
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Refrigerate the cheesecake for at least 4 hours (preferably overnight) to set fully.
Before serving, garnish with chopped pistachios or almonds on top for a pop of color and added texture.
Slice and serve chilled.
Nutrition Facts
Calories |
4656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 543.3 g | 198% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 419.6 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1846 mg | 142% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
