This Misthi Doi Cheesecake is super quick and easy to make. Not only that, its eggless too. You can also keep it crust less like I did.., but depending on your taste, you can add a crust as well. No matter how you make it – its a winner nevertheless. The texture is light, fluffy and silky.
•2 cups or 250 grams Greek Yogurt or Hung Curd or Readymade Mishti Doi (I used Greek Yogurt)
•1 Can sweetened condensed milk
•1 Cup or 200 ml full Cream
•Toppings of your choice (I choose raspberries)