Aam doi cheesecake (mango yoghurt cheesecake)
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!
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
- ¾ tbsp cardamom powder
- 200 g digestive biscuits
- 4-5 tbsp ghee/butter melted
For garnishing
- 2-3 tbsp mango pulp
- ¼ 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 100°, 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 100°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 use
- g - grams
- tbsp - tablespoon