Misti Doi Cheesecakelets with Raspberry and White Chocolate (Baked Yogurt Mini Cheesecakes)-Eggless

Red berries and Chocolates are obvious for Valentines Day desserts. But lets put them in a Desi way by making our Indian Cheesecake like dessert -Bengali Misti Doi. Smooth, luscious Misti Doi is perfect for making cheesecake. This cheesecake is made in mini sizes to be perfect for two. These are quick and easy to make, made of healthy ingredients, light and delicious to taste. Use chocolate flavored biscuits for the base, white chocolate flavored misti doi for first layer and raspberry flavored misti doi for second layer. Top it off with fun chocolate carvings in heart shape and enjoy.

This recipe is inspired from here :www.passionateaboutbaking.com/2013/07/cherry-yogurt-tart.html

Requires 4 mini tart pans with removable base of 3.5″ x 0.63″size or can make one 6″ tart pan.

Ingredients:

For Raspberry Sauce:

Frozen or Fresh Raspberry: 1/2 cup
Honey: 2 tbsp
Lemon: 1 tsp
Water: 1/2 cup
Cornstarch: 1 tsp

For Biscuit Base:
Chocolate Flavored Biscuits: 10-12 (I used Bourbon Biscuits)
Melted Butter: 2 tbsp

For Misti Doi Cheesecake:

Hung Yogurt: 1/2 cup (Take 1 cup of regular yogurt and hung in muslin cloth for 6 hours at least, in refrigerator)
Regular Yogurt: 1/4 cup
Condensed Milk: 1/2 cup
Raspberry Sauce: 2 tbsp (Can also use store bought Raspberry Preserve)
Melted White Chocolate: 2 tbsp
Vanilla Extract: 1/2 tsp

For Chocolate Hearts:

Dark Chocolate Chips: 1/4 cup
White Chocolate Chips: 1/4 cup
Frozen Raspberry: a few

Method:

For Raspberry Sauce:

In sauce pan, bring raspberries, honey and water to boil.
Make a slurry of cornstarch and little water and add to the sauce pan and let the sauce thicken.
Let it cool, blend and sieve. You can store this sauce in air-tight bottles for many weeks in refrigerator.

For Biscuit Layer:

In blender, add roughly crushed biscuits, melted butter and pulse until it resembles wet sand.
Grease the tart pans with oil and press the biscuit mixture evenly into the base of the tart pan.
Chill in refrigerator for 30 minutes.

For Misti Doi Cheesecake:

Preheat the oven to 350F/180C
In a bowl, whisk together hung yogurt, regular yogurt, condensed milk and vanilla extract until smooth.
Transfer the half of the mixture to another bowl.
In first bowl add melted white chocolate and in second bowl add raspberry sauce.
Pour the first mixture on the biscuit layer and then the second mixture.
Pour one or two drops of raspberry sauce on the top and with a tooth pick make swirls.
Bake them for 10 minutes or until the top is set when touched. If not set, bake for more 5 minutes.
Let chill for two hours at least or 6 hours for the best results.

For Chocolate Hearts:
Layer a tray with wax/parchment paper.
Melt the dark chocolate in microwave or double boiler until smooth.
Pour it in zip-loc bag and make a small hole with scissors. Quickly draw heart shapes on the wax paper. Press some crushed raspberry on the top of the chocolate.. Refrigerate until set.
Similarly, melt white chocolate and make heart shapes and swirl with raspberry sauce.

For Plating:

Brush some raspberry sauce on the serving plate, place one cheesecake on it and serve with fresh berries and chocolate hearts.

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