India x USA

Mishti doi cheesecake

Bengal's caramel curd, baked slow and served by the slice.

330 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

342kcal

9 gprotein

0 gfibre

330minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Marie biscuitsabout 20 biscuits, crushed

Butter4 tbsp, melted

Sugar5 tbsp

Fresh cream (thickened cream, heavy cream)¼ cup

Hung curd (greek yogurt)1⅔ cups, thick

Condensed milk (sweetened condensed milk)⅔ cup

Cream cheese200 g, room temperature

Egg2

Cornflour (cornstarch)1 tbsp

5 steps

1Heat the oven to 170°C and line a 20 cm springform tin. Mix the crumbs and butter, press in and bake 10 minutes. Lower the oven to 150°C.
2Melt the sugar in a dry pan on medium heat until deep amber. Off the heat whisk in the cream carefully, it will bubble. Cool 10 minutes.
3Beat the cream cheese until smooth, then the hung curd, condensed milk, caramel and cornflour. Beat in the eggs on low until just mixed.
4Pour over the base, wrap the tin in foil and set in a tray of hot water. Bake 50 to 55 minutes.
5Turn off the oven and leave the cake inside with the door ajar for 1 hour. Chill at least 4 hours.

Serve it like this

Serve a wedge on a small plate with a drizzle of the leftover caramel and a terracotta cup of doi for fun.

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