Mishti Doi Eggless Baked Cheesecake | How to make Mishti Doi Eggless Baked Cheesecake

By Deeba Rajpal  |  24th May 2016  |  
1 review Rate It!
  • Mishti Doi Eggless Baked Cheesecake, How to make Mishti Doi Eggless Baked Cheesecake
Mishti Doi Eggless Baked Cheesecakeby Deeba Rajpal
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

110

1





About Mishti Doi Eggless Baked Cheesecake

This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this summer.

Mishti Doi Eggless Baked Cheesecake is a delicious dish which is liked by people of all age groups. Mishti Doi Eggless Baked Cheesecake by Deeba Rajpal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Mishti Doi Eggless Baked Cheesecake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mishti Doi Eggless Baked Cheesecake takes 10 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mishti Doi Eggless Baked Cheesecake is a good option for you. The flavour of Mishti Doi Eggless Baked Cheesecake is tempting and you will enjoy each bite of this. Try this Mishti Doi Eggless Baked Cheesecake on weekends and impress your family and friends. You can comment and rate the Mishti Doi Eggless Baked Cheesecake recipe on the page below.

Mishti Doi Eggless Baked Cheesecake

Ingredients to make Mishti Doi Eggless Baked Cheesecake

  • 4 X 85g containers Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals

How to make Mishti Doi Eggless Baked Cheesecake

  1. Turn mishti doi into a muslin and hang for about an hour {or a few hours} to remove the whey.
  2. Preheat the oven to 180C. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. Place on a cookie tray.
  3. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  4. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill covered in baking tin overnight.
  5. De mold and place on cake stand/serving platter.
  6. Grate white chocolate over the top of the cake.
  7. Garnish with pistachio slivers and rose petals.

My Tip:

You can also use a 400g carton of plain/Greek yogurt. Topping suggestions - seasonal fruit coulis, seasonal cut fruit, caramel/ butterscotch sauce with roasted peanuts, dark chocolate ganache etc

Reviews for Mishti Doi Eggless Baked Cheesecake (1)

Bindiya Sharmaa year ago

You got me drooling Deeba...will do this with mangoes! Love!!
Reply