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%Soan Papdi and Mishti Doi Cheesecake

Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun


Description

An Indianized version of baked eggless cheesecake prepared with Soan Papdi, Mishti Doi and Mini Gulab Jamun; Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun is a fusion dessert.


Ingredients

Units Scale

For the Cheesecake:

  • Mishti Doi/ Sweetened Curd: 500g
  • Condensed Milk: 200 ml
  • Single Cream: 200 ml

For the Base:

  • Soan Papdi: 10

For Garnishing:

  • Mini Gulab Jamun: 15

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/11/Soan-Papdi-and-Mishti-Doi-Baked-Cheesecake-topped-with-Mini-Gulab-Jamun-making.jpg"][/url]
  2. Take a muslin cloth and pour the Misti Doi over the cloth and tie the ends of the cloth.
  3. Hung the tied cloth from a stand for one hour.
  4. This will help in discarding the whey from the curd.
  5. Once there is no whey; take the curd out in a bowl.
  6. Blend the curd using a spoon until it smoothens.
  7. Now add the solid portion from the single cream followed by the condensed milk.
  8. Mix thoroughly to prepare a smooth mixture.
  9. By this time pre-heat the oven in 160 degrees C for 15 minutes.
  10. Take Soan Papdi and crumble those using your fingers.
  11. Now take a 7" springform pan and pour crumbled Soan Papdi.
  12. Using your fingers spread and press the crumbled Soan Papdi to construct the base.
  13. Pour the Cheesecake mix and lightly tap the tin.
  14. Now bake the Cheesecake for 40-50 minutes or until it sets completely in 160 degrees C.
  15. Check in between.
  16. Once done switch off the oven and take the pan out and then place over a wire rack.
  17. Wait until the temperature falls.
  18. Once in room temperature de-mold the cheesecake and refrigerate it.
  19. While serving, top it with Mini Gulab Jamuns.

Notes

Both Misti Doi and Condensed milk contains Sugar and hence no need to add extra sugar.
I have not opted for elaborate garnishing which is obviously optional.
I prefer more baking time and that is why I have opted for baking for around 50 minutes in 160 degrees C. In case you wanted to make it quick; you may opt for 180 degrees C and lesser baking time.

  • Prep Time: 75 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Cuisine: Indian

Nutrition

  • Serving Size: 120g
  • Calories: 380
  • Sugar: 37.7g
  • Sodium: 170mg
  • Fat: 16g
  • Saturated Fat: 7.1g
  • Carbohydrates: 47.5g
  • Fiber: 1g
  • Protein: 11.8g
  • Cholesterol: 33mg
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