My aam doi cheesecake is a delicious, eggless dessert made by baking the popular Bengali sweet dish, aam doi, on a biscuit base. This is a wonderful summer speciality that you must try!
I had made the bhapa aam doi for a bunch of friends a month back, when they were visiting us. On their next visit home, they demanded that I make it again for them. While I did honor their demand, I also gave it a twist by serving them a delicious aam doi cheesecake. Aam doi or mango flavored yoghurt is a Bengali summer special dessert. And the bhapa aam doi cheesecake is an extension of my bhapa mishti doi recipe. To make this “cheesecake” I have flavored my mishti doi with mango pulp and then baked it on a biscuit base. This eggless dessert, when topped with fruits and served chilled, tastes heavenly. Needless to say that my aam doi cheesecake went down a treat with everyone. Also, it got over the very same evening – nothing could’ve made me happier! š
Besides mangoes in it, another reason I love my bhapa doi cheesecake is because I am not a fan of cream cheese or mascarpone cheese. Therefore, baking my cheesecake this way satiates my craving for it. The key to get the consistency right here, is to use the correct kind of yoghurt. I always opt for fat free Greek yoghurt, that has consistently given me great results. However, if this is not available to you, you could drain your homestyle yoghurt/curd and follow the recipe. In the latter case, simply tie the yoghurt in a muslin cloth and let the water drain out from it. Keep this over a sieve placed on a bowl to collect the water, overnight in the refrigerator. It is as simple as that and then you could go about making this wonderful summer dessert for yourself and your loved ones.
You may also like,
Eggless mango custard (without custard powder)
Kancha aamer chatni (Bengali style raw mango chutney)
Aam doi
Similar to my bhapa mishti recipe even this delicious aam doi cheesecake is an easy recipe. You will need minimal and easy to find ingredients to make this dessert. Furthermore, you could use any variety of mangoes that are available to you locally to make this eggless cheesecake recipe. I, like most of my other mango recipes, have used Alphonso mango pulp. This variety of mangoes is the one I have grown up eating in Mumbai, so the allegiance you see. But, you could absolutely use the pulp/pureeĀ“of any variety that you love. After all, you’d want the flavor of your favorite fruit to shine through this delectable dessert, right?
I have used the pulp in my aam doi cheesecake recipe in two ways. One is to flavor the cheesecake batter and two is while garnishing it. Making the most of the mango season here, aren’t we? Furthermore, I love garnishing or topping my finished cheesecake with lots of seasonal fruits. This is to capture the colors and essence of summer. Therefore you can see here, I have finished off my dessert with mango pulp, fresh mango, kiwi, cherries and mint leaves. But don’t limit yourself. You could also use strawberries, blueberries, peaches and any summer fruit that you like.
Share it
Are you planning to make this amazing aam doi cheesecake soon? Then I’d be thrilled to know how you enjoyed it. You can drop me a line of your feedback in the comments section below or share your food photos with me on Instagram. I’ll be looking forward to hearing from you. Also, I really hope that you are going to love this very favorite dessert, just as much as we do!
Eat hearty!
Aam doi cheesecake (mango yoghurt cheesecake)
Equipment
- Oven
- Loose bottom cake tin
Ingredients
For the cheesecake
- 250 g Greek yoghurt or drained homemade yoghurt
- 250 g condensed milk
- 80 g mango pulp
- 2 tbsp cornflour
- Ā¾ tbsp cardamom powder
- 200 g digestive biscuits
- 4-5 tbsp ghee/butter melted
For garnishing
- 2-3 tbsp mango pulp
- Ā¼ cup chopped fresh fruits
- 4-5 mint leaves
Instructions
- In a blender, crush the biscuits to a powder. Mix the ghee (or butter) with the crushed biscuits, until you get a wet sand like texture
- Pour this into the cake tin and tap it down firmly using a spoon. Bake this in a pre-heated oven for 15 minutes, at 100Ā°, thereafter remove and let it cool down
- In a mixing bowl, whisk together, the yoghurt, condensed milk, mango pulp, cardamom powder and cornflour until evenly combined. Pour this cheesecake batter over the baked biscuit base
- Spread evenly with the help of a spatula or back of a spoon and bake in a pre-heated oven, at 100Ā°C for 15-18 minutes, or until set and no more wobbly. Remove, let it come to room temperature. Cover with cling wrap and refrigerate overnight
- To garnish the aam doi cheesecake, spread the pulp in the centre using the back of a spoon. Carefully place the fresh fruits around it and add the mint leaves
- Keep the cheesecake refrigerated and serve by the slice. Enjoy!
Notes
- You can also bake the cheesecake in individual oven safe bowls (ramekins)
- To make the mango pulp, peel and chop the mango flesh and run it in a blender until smooth. Strain through a sieve to discard any fibers and useĀ
- g - grams
- tbsp - tablespoonĀ
perfect recipe and excellent mouthwatering dish.
perfect recipe and excellent mouthwatering dish. Any other fruit which can replace Mango.
You could use strawberry, passion fruit, blueberries