Name: Mishti Doi Eggless Baked Cheesecake recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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

ABOUT Mishti Doi Eggless Baked Cheesecake RECIPE

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.

Ingredients Serving: 6

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

Instructions

Turn mishti doi into a muslin and hang for about an hour {or a few hours} to remove the whey.
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.
Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill covered in baking tin overnight.
De mold and place on cake stand/serving platter.
Grate white chocolate over the top of the cake.
Garnish with pistachio slivers and rose petals.

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