Name: choco baked yoghurt cup cheesecake recipe by Nilanjana Bhaumik at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 5-6 digestive biscuit; 5-6 tablespoon melted butter; 1 cup hung curd; 1 cup full cream milk; 2 tablespoon sugar; 2 tablespoon milk powder; 3-4 tablespoon Hershey’s chocolate syrup; 1 cup condensed milk; some almond flakes and Hershey’s kisses

ABOUT choco baked yoghurt cup cheesecake RECIPE

baked yoghurt or bhapa doi is a popular and delicious Bengali desert for festive season. It is a fusion of Indian yoghurt with western cheesecake with a rich flavour of Hershey’s chocolate syrup. This creamy desert will melt in mouth in every bite.

Ingredients Serving: 2

5-6 digestive biscuit
5-6 tablespoon melted butter
1 cup hung curd
1 cup full cream milk
2 tablespoon sugar
2 tablespoon milk powder
3-4 tablespoon Hershey’s chocolate syrup
1 cup condensed milk
some almond flakes and Hershey’s kisses

Instructions

Take some digestive biscuit in a blender and crush them.
With 1 cup of crushed digestive biscuit , add 2-3 tablespoon of melted butter and mix well.
Take 2 small cake cups, grease them with butter and put 3-4 tablespoon of biscuit mix on each cup. press them well to set.
take 1 cup of curd and hung it to get rid of excess water.
heat 1 cup of milk with 2 tablespoon sugar and 2 tablespoon milk powder. boil them till they are thick enough.
Add 3-4 tablespoon of Hershey’s chocolate syrup with it. mix well and let it be cool.
mix the hung curd with 1 cup of condensed milk and the choco milk mix.
whisk them till a smooth with no lumps.
fill them on top of the biscuit layer.
cover them and bake at 180 degree centigrade for 20 minutes.
check them with a toothpick . let it be come to room temperature.
cool them.Remove them from the cup and garnish them with some almond flakes and Hershey’s kisses.

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